West Indian Pumpkin Soup

West Indian Pumpkin Soup Recipe - Vegetarian Soup from Caribbean, West Indies

Region / culture: Caribbean, West Indies | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

West Indian Pumpkin Soup is a flavorful and comforting dish that is perfect for the fall and winter months. This soup is made with butternut squash, sweet potatoes, and a blend of aromatic spices that give it a unique and delicious flavor. It is a popular dish in the Caribbean and is often served as a starter or main course.

History

Pumpkin soup has been a staple in West Indian cuisine for centuries. Pumpkins were introduced to the Caribbean by European explorers in the 16th century and quickly became a popular ingredient in many dishes. The combination of pumpkin, sweet potatoes, and spices in this soup is a reflection of the diverse culinary influences in the region, including African, European, and Indigenous Caribbean flavors.

Ingredients

2 lb (907 g) cooking pumpkin or butternut squash, peeled and cut into 1 inch pieces
1 lb (454 g) sweet potatoes, peeled and cut into 1 inch pieces
2 tbsp melted butter
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
2 tbsp oil
1 large spanish onion, chopped
1 scotch bonnet peppers or habanero peppers, seeded and chopped
1 tbsp minced garlic
1 tbsp grated fresh ginger
2 tbsp snipped fresh thyme
2 tsp orange zest
1 tbsp curry powder
0.25 tsp ground nutmeg
1 cinnamon stick
2 bay leaves
6 cup chicken stock
0.25 cup heavy cream
0.25 cup unsweetened coconut milk
0.5 cup toasted pumpkin seeds (aka pepitas; optional; for garnish)

How to prepare

In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt, and black pepper.
Spread the mixture onto a greased roasting pan.
Bake at 350°F (177°C) for 1 - 1.5 hours, or until tender.
Saute the onion in oil in a large pot until tender, about 5 minutes.
Add the Scotch bonnet, garlic, and ginger and cook just until fragrant.
Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
When it becomes sticky, add the roasted vegetables and stir to mix, then add the chicken stock, stirring to keep blending everything.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove the soup from the heat and allow it to cool for 15 minutes.
Purée approximately 0.33 of the soup in a blender until it is smooth, then add it back to the soup and stir well.
Add the heavy cream and coconut milk and blend.
Reheat if necessary.
The soup may also be chilled before serving for up to 1 day.
Serve the soup cold or hot, garnished with roasted pumpkin seeds (if desired).

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use vegetable broth instead of chicken stock for a vegetarian version of this soup.
Add cooked chicken or shrimp for a heartier meal.
Experiment with different spices such as cumin, coriander, or turmeric for a unique twist on this classic recipe.

Cooking Tips & Tricks

Make sure to roast the squash and sweet potatoes until they are tender to bring out their natural sweetness.

- Be careful when handling habanero peppers, as they are very spicy. Wear gloves or wash your hands thoroughly after chopping them.

- For a smoother soup, use an immersion blender to purée a portion of the soup before adding the cream and coconut milk.

- Adjust the amount of curry powder and nutmeg to suit your taste preferences.

Serving Suggestions

Serve this soup as a starter or main course with a side of crusty bread or a green salad. Garnish with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of coconut milk for added flavor.

Cooking Techniques

Roasting the squash and sweet potatoes before adding them to the soup helps to enhance their natural sweetness and flavor.

- Sautéing the onions, garlic, and spices before adding the liquid ingredients helps to develop the flavors in the soup.

- Puréeing a portion of the soup before adding the cream and coconut milk helps to create a smooth and creamy texture.

Ingredient Substitutions

Substitute pumpkin or acorn squash for the butternut squash.

- Use regular potatoes or yams instead of sweet potatoes.

- Replace the habanero pepper with a milder chili pepper such as jalapeño.

- Swap out the heavy cream for coconut cream or almond milk for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve this soup in individual bowls garnished with a swirl of cream, a sprinkle of fresh herbs, and a few toasted pumpkin seeds for added crunch. Pair with a slice of crusty bread or a side salad for a complete meal.

Pairing Recommendations

This soup pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir. For a non-alcoholic option, try serving it with a sparkling water infused with citrus or herbs.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of chicken stock or water if the soup has thickened.

Nutrition Information

Calories per serving

Each serving of West Indian Pumpkin Soup contains approximately 250 calories. This soup is a satisfying and nutritious meal option that is relatively low in calories.

Carbohydrates

Each serving of West Indian Pumpkin Soup contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

Each serving of this soup contains approximately 10 grams of fat. The fat in this dish comes from the butter, cream, and coconut milk, which add richness and flavor to the soup.

Proteins

Each serving of West Indian Pumpkin Soup contains approximately 5 grams of protein. Protein is essential for building and repairing tissues in the body, and can help keep you feeling full and satisfied.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. Vitamin A is important for eye health, vitamin C boosts the immune system, potassium helps regulate blood pressure, and fiber aids in digestion.

Alergens

This recipe contains dairy (butter, cream) and tree nuts (coconut milk). It may not be suitable for those with dairy or nut allergies. Be sure to check for any other allergens in the ingredients used.

Summary

West Indian Pumpkin Soup is a nutritious and flavorful dish that is rich in vitamins, minerals, and fiber. It is a great option for a comforting and satisfying meal that is relatively low in calories.

Summary

West Indian Pumpkin Soup is a delicious and nutritious dish that is perfect for the fall and winter months. Made with butternut squash, sweet potatoes, and a blend of aromatic spices, this soup is rich in vitamins, minerals, and fiber. Serve it as a starter or main course with a side of crusty bread or a green salad for a satisfying meal that is sure to warm you up on a cold day.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for West Indian Pumpkin Soup. It was many years ago, when I was just a young girl living in the countryside of Trinidad. My grandmother, who was known for her amazing culinary skills, had received the recipe from a friend who hailed from Barbados. As soon as I saw the ingredients and read through the instructions, I knew that I had to learn how to make this delicious soup.

The first time I made the West Indian Pumpkin Soup, I followed the recipe to a tee. I gathered all the necessary ingredients - fresh pumpkin, coconut milk, curry powder, thyme, and scotch bonnet pepper - and began to chop, dice, and simmer. The fragrant aroma that filled the kitchen as the soup cooked was intoxicating, and I couldn't wait to taste the final product.

When the soup was finally ready, I took a tentative spoonful and was blown away by the flavors. The sweetness of the pumpkin, the creaminess of the coconut milk, and the warmth of the curry powder all combined to create a rich and hearty soup that was unlike anything I had ever tasted before. From that moment on, the West Indian Pumpkin Soup became a staple in my cooking repertoire.

As the years went by, I continued to make the soup for my family and friends, always receiving rave reviews and requests for the recipe. I even started to experiment with different variations, adding ingredients like carrots, sweet potatoes, and plantains to give the soup a unique twist. Each time I made the soup, I felt a sense of pride in carrying on the tradition of this beloved West Indian dish.

One day, while visiting a market in Trinidad, I met a kind elderly woman who shared with me her own version of the West Indian Pumpkin Soup recipe. She had learned how to make the soup from her grandmother, who had passed it down through generations. As we chatted and swapped stories about our love for cooking, I realized that this soup was more than just a recipe - it was a symbol of the rich culinary heritage of the Caribbean.

Over the years, I have continued to make the West Indian Pumpkin Soup, always adding my own personal touch and evolving the recipe to suit my tastes. Whether I'm making it for a special occasion or just a cozy night in with my family, the soup never fails to bring joy and comfort to all who taste it. I am grateful for the opportunity to learn this recipe and carry on the tradition of West Indian cooking in my own kitchen.

As I sit here now, reflecting on the journey that led me to discover the magic of the West Indian Pumpkin Soup, I am filled with gratitude for all the people who have shared their knowledge and passion for cooking with me. I may have learned the recipe from a friend from Barbados, but it is the collective wisdom and love of the Caribbean community that truly shines through in every spoonful of this delicious soup. And for that, I am forever grateful.