For this easy-to-make soup, you can use Jamaican pumpkin or similar squashes found in South Florida farmers markets – Cuban pumpkin, calabaza, even butternut squash – and adjust the seasoning depending on how hot and spicy you like it. Sub coconut oil for the butter and vegetable broth for the chicken broth to make this vegan.
Ingredients
SERVINGS: 4-6
- 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.
