Vincentian 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 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 simmer 20-25 minutes until the pumpkin is tender.
- Remove the thyme and blend the soup until smooth.
- Stir in the coconut milk and nutmeg, season, and warm through before serving.
Introduction: A silky, coconut-enriched Caribbean pumpkin soup, warmly spiced and comforting.
Cultural Background: Pumpkin grows readily across Saint Vincent and the Grenadines, and this smooth soup is a common lunchtime starter, often finished with a swirl of coconut milk.
Tips: Cut the pumpkin evenly for consistent cooking. Blend in batches if using a stand blender.
Variations: Add a pinch of cinnamon for brightness; a vegan version 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, stirring occasionally, adding stock if too thick.
Nutrition: Approx. 180 kcal, 3 g protein, 22 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Can I use canned pumpkin puree?
A: Fresh pumpkin gives the best texture, but canned puree works with reduced simmering time.
Q: Is this soup naturally vegan?
A: Yes, with vegetable stock and oil in place of butter.
- 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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