Who doesn’t love warm, creamy, butternut squash soup? Well, you will love this pumpkin soup just the same! The velvety smooth combination of coconut milk and cannellini beans along with warm spices gives us all the good feelings of fall! Pairing this soup with a side salad or crusty bread makes for a wonderful meal on a cold night.
Jamaican Pumpkin Soup
Equipment
- Blender
- Food processor or immersion blender
- Measuring cups/spoons
- Large stock pot
- Knife
Ingredients
- 2 tablespoons peanut oil
- 1 small onion chopped
- 2 medium carrots peeled and sliced
- 2 medium celery stalks chopped
- 2 cloves garlic chopped
- 4 cups vegetable stock
- 2 bay leaves
- 6 cups peeled and cubed pumpkin flesh
- 1 15 oz. can cannellini beans
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 14 oz. can light or regular coconut milk
- ½ cup orange juice
- Juice of one lime
- Salt and freshly ground pepper to taste
- Sriracha or other hot sauce for garnish optional
Instructions
- In a large pot, heat oil over medium high heat. Add onion, carrot, celery, and garlic, and turn heat to medium low, cooking until onions are translucent and vegetables are slightly tender.
- Add stock, bay leaves, pumpkin flesh, and beans. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
- Add allspice, nutmeg, ginger, coconut milk, orange juice, and lime juice. Use an immersion blender right in the pot to puree until velvety smooth. Alternately, you can transfer in small batches to a blender or food processor, being careful not to process too much at once (or you will get splashed with hot soup).
- Reheat to boiling point, then remove from heat and season with salt & pepper to taste.
- Serve in bowls with a drizzle of hot sauce on top.
- Storage: Refrigerate up to 3-4 days; Freeze up to 3 months
Notes
Storage: Refrigerate up to 3-4 days; Freeze up to 3 months