Caribbean Coconut Curry Pumpkin Soup
As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth.
Ingredients
- 2 tablespoon coconut oil
- 1 cup chopped onion
- 1 clove garlic (minced)
- 1/2 cup celery (diced)
- 1/2 teaspoon ginger (grated)
- 1 tablespoon curry powder
- 1/4 teaspoon ground coriander
- 4 cups diced pumpkin
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 Scotch Bonnet pepper (finely chopped; optional)
- 1/2 teaspoon salt
- chives (for garnish)
Method · 40 min
- Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
- Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
- Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
- Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
- Using an immersion blender, blend gently for about 1 minute until silky smooth.
- Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.
