Caribbean Coconut Curry Pumpkin Soup
As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.
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
Instructions
- 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.
Notes
I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.
Tried this recipe?Let us know how it was!