Caribbean Pumpkin Soup
This recipe for Caribbean Pumpkin Soup was inspired by a recent trip to Jamaica, and incorporates savory vegetables and jerk spices in a warming, delicious soup.
Servings Prep Time
4meals 30minutes
Cook Time
20minutes
Servings Prep Time
4meals 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. If using whole squash, halve it vertically down the center. Then peel off the skin, and remove the seeds. Cut in cubes. You may roast the squash in a 450ยบ oven, tossed with oil and jerk spices, if you like, or you may use it raw. Peel potatoes and carrot as desired, then cube the potatoes and slice the carrot. Chop the onion.
  2. Heat a 2 quart saucepan on the stove over medium high heat. When pan is hot, add the coconut oil. When oil is melted and transparent, add the onion. Sprinkle with salt and saute until onion begins to brown. Add potatoes and squash, if using uncooked squash. Add more salt and spices. Saute 5 minutes, then add carrot.
  3. Pour in broth, bring to a boil, then reduce heat to a hard simmer, and cook approximately 12-15 minutes, testing with a fork to see that vegetables are at mashable consistency, but not mushy. If using roasted squash, add to the pot after the other veggies have been cooking for about 5 minutes.
  4. Blend the soup in a blender. Served garnished with avocado, lime, cilantro, etc.

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