Caribbean Pumpkin Soup (Vegan, Pureed Version)

Caribbean Pumpkin Soup (Vegan, Pureed Version)

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. It's perfect to serve during the holidays season or as an alternative to traditional Saturday soup.

Course Appetizer

Cuisine Caribbean

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 286kcal

Author Charla

Ingredients

1½-2 lb pumpkin (680g-1kg) chopped and peeled
½ lb yellow yam (230g) chopped and peeled
2 tablespoon olive oil
1 small onion chopped
4 garlic cloves minced
2 scallion sliced
½ inch ginger minced
½ of scotch bonnet use more or less depending on the level of heat you want. (or ½ teaspoon chilli flakes/powder)
6 sprigs fresh thyme leaves removed (or use 1 teaspoon dried)
1 teaspoon chadon beni (spirit weed/culantro/cilantro)
½ teaspoon nutmeg (2.5g)
½ teaspoon cinnamon (2.5g)
2 cups coconut milk (400ml or 14oz can)
4 cups vegetable stock (1 litre) see notes for the recipe
black pepper and pink salt to taste

Instructions

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.
Roast the vegetables for roughly 35 minutes or until they are golden turn.
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.
Add the vegetable stock, coconut milk, roasted pumpkin and the yellow yam then season with scotch bonnet, thyme, chadon beni, nutmeg and cinnamon.
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.
Once the mixture has finshed cooking either use an immersion stick to puree or a blender. I prefer to use my blender where possible to do this and puree into a smooth consistency. Work in batches if necessary!
Do a taste test and add pink salt and black pepper to taste.

Notes

If you cannot get calabaza pumpkin simply use butternut squash instead.
Head to a Caribbean supermarket or neighbourhood for some calabaza pumpkin, refer to the picture as this shows what you are looking for.
The amount of scotch bonnet/chilli used it subjective to YOUR preference. If you like hots of heat add a half scotch bonnet with seeds, if you want less, use very little or none at all.
This is the Homemade Vegetable Broth, that I used
If you find the soup too thick, simply add some more vegetable broth/water to thin it out.
I found that the yellow yam roasted quicker then the pumpkin, so simply remove any chunks that roast quicker then ones.
Sometimes yellow yam can have a slightly bitter after taste, if that is the case, simply add 2 tablespoon of maple syrup/agave nectar to balance this out.
This recipe makes a HUGE batch so when adding it to the blender, you may need to do so in batches.
This recipe is freezer friendly so feel free to freeze down any leftovers for up to 3 months.

Nutrition