Jamaican Pumpkin Soup
Ingredients
- 2 tablespoons unsalted butter (or 3 tablespoons coconut oil instead of butter and vegetable oil)
- 1 tablespoon vegetable oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 1-inch square peeled fresh ginger, minced
- 1 cup celery, sliced
- 1/4 teaspoon ground allspice
- 3 cups peeled, chopped Jamaican pumpkin or calabaza
- 1 Scotch bonnet pepper OR 1/4-1/2 teaspoon cayenne pepper, depending on how spicy you want this
- 4 cups chicken broth (or use vegetable broth)
- 1 cup coconut cream
- Salt and pepper
- Cilantro for garnish
Instructions
- In a large pot, heat butter and oil. Add onion, celery, ginger and garlic and cook over low heat until onion is translucent. Add allspice and cook for a few minutes. Add pumpkin, hot pepper and broth and simmer for 20-25 minutes until pumpkin is cooked through. Remove pepper. Puree in food processor or with immersion blender. Add coconut milk and heat through. Taste for seasonings. Garnish with fresh cilantro leaves.
