Caribbean Spiced Pumpkin & Sweet Potato Soup
Experience the vibrant flavors of the Caribbean with this rich and creamy pumpkin and sweet potato soup. Infused with an array of aromatic spices and a touch of heat from the scotch bonnet pepper, each spoonful transports you to a tropical paradise. This versatile dish can be enjoyed warm to warm you up on a chilly day or chilled for a refreshing appetizer. Easy to prepare in advance, it's perfect for gatherings or meal prep. Serve it alongside a sprinkle of toasted pumpkin seeds for added texture and flavor.
10
Servings
220
Calories
21
Ingredients
Ingredients
Cooking pumpkin or butternut squash
2 lbs (peeled and cut into 1 inch pieces)
Sweet potato
1 lb (peeled and cut into 1 inch pieces)
Melted butter
2 tablespoons
Brown sugar
1 tablespoon
Salt
1 teaspoon
Black pepper
1 teaspoon
Oil
2 tablespoons
Spanish onion
1 large (chopped)
Scotch bonnet pepper or habanero pepper
1 (seeded and chopped)
Minced garlic
1 tablespoon
Grated fresh ginger
1 tablespoon
Fresh thyme
2 tablespoons (snipped)
Orange zest
2 teaspoons
Curry powder
1 tablespoon
Ground nutmeg
1/4 teaspoon
Cinnamon stick
1
Bay leaves
2
Chicken stock
6 cups
Heavy cream
1/4 cup
Unsweetened coconut milk
1/4 cup
Toasted pumpkin seeds (pepitas)
1/2 cup (for garnish (optional))
Instructions
1
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the pumpkin or butternut squash with the sweet potato, melted butter, brown sugar, salt, and black pepper. Toss until all the pieces are evenly coated.
2
Spread the vegetable mixture onto a greased roasting pan in a single layer. Roast in the preheated oven for 1 to 1.5 hours, or until the vegetables are tender and slightly caramelized.
3
In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent and tender, about 5 minutes. Stir in the scotch bonnet pepper, minced garlic, and grated ginger, cooking just until fragrant.
4
Incorporate the fresh thyme, orange zest, curry powder, ground nutmeg, cinnamon stick, and bay leaves into the pot. Mix thoroughly until everything is well combined and fragrant.
5
Once the roasted vegetables are done, add them to the pot and stir to mix. Gradually pour in the chicken stock, stirring to ensure everything is blended together.
6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
7
Remove the soup from heat and allow it to cool for about 15 minutes. Working in batches, purée about one-third of the soup in a blender until smooth, then return it to the pot and stir well to incorporate.
8
Stir in the heavy cream and coconut milk, mixing until smooth. If necessary, reheat gently before serving.
9
This soup can be served hot or cold. If desired, chill in the refrigerator for up to 1 day before serving. When serving, garnish with toasted pumpkin seeds, if using.
Nutrition Information
8g
Fat
36g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Caribbean Spiced Pumpkin & Sweet Potato Soup?
The main ingredients include cooking pumpkin or butternut squash, sweet potatoes, Spanish onion, chicken stock, heavy cream, and coconut milk.
How many servings does this recipe yield?
This recipe is designed to produce 10 servings.
What is the calorie count per serving?
Each serving contains approximately 220 calories.
Is this soup spicy?
Yes, it features a scotch bonnet or habanero pepper, giving it a signature Caribbean heat.
Can I substitute the pumpkin with another vegetable?
Yes, if cooking pumpkin is unavailable, butternut squash is an excellent substitute.
At what temperature should I roast the vegetables?
The vegetables should be roasted at 350°F (175°C).
How long does it take to roast the pumpkin and sweet potatoes?
Roasting typically takes between 1 to 1.5 hours until the vegetables are tender and caramelized.
What spices are used for the Caribbean flavor profile?
The soup uses curry powder, ground nutmeg, a cinnamon stick, fresh thyme, and bay leaves.
Can this soup be served cold?
Yes, this versatile soup can be served warm or chilled as a refreshing appetizer.
How do I achieve the right texture for this soup?
The recipe recommends pureeing about one-third of the soup in a blender and mixing it back into the pot for a balance of creaminess and texture.
What is the fat content per serving?
Each serving contains 8g of fat.
How many grams of carbohydrates are in a serving?
There are 36g of carbohydrates per serving.
Is there a recommended garnish for this soup?
Toasted pumpkin seeds (pepitas) are recommended for added texture and flavor.
Can I make this soup ahead of time?
Yes, it is perfect for meal prep and can be chilled in the refrigerator for up to 1 day before serving.
What type of onion is best for this recipe?
A large Spanish onion is specifically called for in the ingredients.
Does the recipe use fresh ginger?
Yes, it requires 1 tablespoon of grated fresh ginger.
How much chicken stock is needed?
The recipe requires 6 cups of chicken stock.
Is there fruit in this soup?
The recipe uses 2 teaspoons of orange zest to add a bright, citrus note.
What is the protein content of the soup?
The soup contains 2g of protein per serving.
Should I remove the seeds from the scotch bonnet pepper?
Yes, the instructions specify the pepper should be seeded and chopped.
What is the purpose of the brown sugar in the roasting stage?
The brown sugar helps caramelize the vegetables during the roasting process for deeper flavor.
How long should the soup simmer after adding the stock?
The soup should simmer covered on low heat for 30 minutes.
Can I use coconut milk for a vegan version?
While the recipe already uses coconut milk, you would need to replace the butter with oil and the chicken stock with vegetable stock to make it fully vegan.
How much minced garlic is required?
The recipe calls for 1 tablespoon of minced garlic.
Are the cinnamon sticks and bay leaves left in the soup?
The instructions imply they are cooked for flavor; typically, these should be removed before pureeing or serving.
How much heavy cream is added?
The recipe uses 1/4 cup of heavy cream.
What size should the vegetable pieces be for roasting?
The pumpkin and sweet potato should be cut into 1 inch pieces.
What kind of coconut milk should I buy?
The recipe specifies unsweetened coconut milk.
How much thyme is used?
The recipe requires 2 tablespoons of fresh snipped thyme.
How many total ingredients are in this recipe?
There are 21 ingredients in total, including seasonings and garnishes.