Name: Spicy Coconut Pumpkin Soup
Yield: 4–6 servings
Ingredients: 2 tablespoons coconut oil; 1 pound calabaza pumpkin, seeded, peeled, and cut into chunks; 1 small onion, minced; 3 garlic cloves, minced; 1 ají dulce pepper, seeded and minced; 1 teaspoon dark brown sugar; ½ teaspoon ground cumin; 2 cups coconut milk; 1 cup chicken broth or vegetable broth; Salt and freshly ground black pepper; 2 tablespoons chopped fresh cilantro

Photo of Ramin Ganeshram's vegan soup recipe for pumpkin soup.

Photo by Joseph De Leo, Food Styling by Erika Joyce

This Caribbean-style pumpkin soup is one of my favorite soups to make in the fall when squashes and pumpkins are most readily available. If you can’t find calabaza (West Indian pumpkin), use butternut squash, Japanese kabocha squash, or Cinderella pumpkin (a.k.a. Long Island cheese pumpkin). Serve this soup with a good crusty bread or a salad of hearty greens for an autumn lunch.

Recipe information

Yield
4–6 servings

Ingredients

2 tablespoons coconut oil

1 pound calabaza pumpkin, seeded, peeled, and cut into chunks

1 small onion, minced

3 garlic cloves, minced

1 ají dulce pepper, seeded and minced

1 teaspoon dark brown sugar

½ teaspoon ground cumin

2 cups coconut milk

1 cup chicken broth or vegetable broth

Salt and freshly ground black pepper

2 tablespoons chopped fresh cilantro

Preparation

Step 1
Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
Step 2
Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
Step 3
Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
Step 4
Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
Step 5
Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

Cover of the cookbook featuring several dishes, including ribs, a pie, soup, and more.

TagsSoup Soup/Stew Caribbean Pumpkin Squash Vegetable Coconut Milk Butternut Squash Starter Dinner Gluten Free Vegetarian Vegan Easy One-Pot Meals Simmer Blender Food Processor Thanksgiving Kwanzaa Fall Cookbooks

Recipe notes

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