CARIBBEAN PUMPKIN SOUP

This pumpkin soup recipe is a Caribbean style soup dish made from pureed calabaza pumpkin and yellow yam. It's delicious, vegan friendly with a silky smooth texture.

Let me tell you, this recipe is extremely easy, you don't have to go hunting for a variety of root vegetables as you would do with some thing like chicken soup.

INGREDIENTS

– pumpkin – yellow yam – olive oil – scallion – scotch bonnet

STEP 1

Preheat oven at 200c/400f/gas mark 6. Place the pumpkin and yellow yam on a baking tray lined with parchment paper, coated with oil. Coat the tops of the vegetable with olive oil.

STEP 2

Roast the vegetables for roughly 35 minutes or until they are golden turn.

STEP 3

Meanwhile, on medium heat, add the olive oil to a heavy duty pan then proceed to saute the onion, scallion, garlic and ginger until soft and translucent.

STEP 4

Add the vegetable stock, coconut milk, roasted pumpkin and the yellow yam then season with scotch bonnet, thyme, chadon beni, nutmeg and cinnamon.

STEP 5

Bring the mixture to a rolling boil then reduce to a low simmer for about 5-10 minutes, giving enough time for the flavours to yield.

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