Kittitian Pumpkin Soup
The Quirky Foodster Team
Ingredients
- Caribbean pumpkin (calabaza) or butternut squash, peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Thyme — 1 sprig
- Vegetable or chicken stock — 1 L (4 cups)
- Coconut milk — 250 ml (1 cup)
- Butter — 1 tbsp
- Ground nutmeg — 1/4 tsp
- Salt and black pepper, — to taste
Method
- Melt the butter in a pot over medium heat and sauté the onion and garlic until soft.
- Add the pumpkin, carrot and thyme, stirring to coat.
- Pour in the stock, bring to a boil, then reduce heat and simmer for 20-25 minutes until the pumpkin is very tender.
- Remove the thyme sprig and blend the soup until smooth, using an immersion blender or in batches in a stand blender.
- Stir in the coconut milk and nutmeg, and season with salt and pepper.
- Warm through gently before serving.
Introduction: A silky, warmly spiced Caribbean pumpkin soup enriched with coconut milk.
Cultural Background: Pumpkin (calabaza squash) grows abundantly across Saint Kitts and Nevis and forms the base for one of the islands' most comforting soups, often served as a starter before Sunday dinner or on cooler evenings.
Tips: Cut the pumpkin into even pieces so it cooks uniformly. Blend in small batches if using a stand blender to avoid splattering hot liquid.
Variations: Stir in a pinch of cinnamon or a squeeze of lime for extra brightness; a vegan version simply uses vegetable stock throughout.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of stock if too thick.
FAQs:
Q: Can I use canned pumpkin puree?
A: Fresh pumpkin gives the best texture and flavour, but canned puree can be used in a pinch — reduce the simmering time accordingly.
Q: Is this soup naturally vegan?
A: Yes, when made with vegetable stock and butter substituted with oil, it is naturally vegan.
- Caribbean pumpkin (calabaza) or butternut squash, peeled and cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Thyme — 1 sprig
- Vegetable or chicken stock — 1 L (4 cups)
- Coconut milk — 250 ml (1 cup)
- Butter — 1 tbsp
- Ground nutmeg — 1/4 tsp
- Salt and black pepper, — to taste
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