2 15 oz cans pureed pumpkin (about 3.5 cups)
1 quart chicken broth (or veggie for vegans)
1 can light coconut milk
1 small onion, roughly chopped
2 cloves garlic
1 1/2-2 tsp fresh grated ginger
2 bay leaves
3 sprigs fresh thyme, leaves removed and added to pot
salt & pepper
Ok, friends… let’s pour a little liquid sunshine in our soup bowls.
It’s easier than smiling at a baby: just add all ingredients to a medium pot.
Simmer gently until the house smells like autumn madness. The kind that threatens to make your day the best ever.
The kind that makes visions of Saint Vincent and the Grenadines appear…
When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.
Enjoy this savory soup on a cold’s winters day (and save the gift shopping for another time).
In Saint Vincent and the Grenadines (as well as all over the Caribbean), they enjoy this soup, often with some really spicy scotch bonnet peppers, ginger, and garlic laced throughout (although I left mine mild). Traditionally, the soup would be made with a calabaza “pumpkin,” which has green skin and an orange interior. No matter what gourd you use, the soup still just takes 30 minutes or less.
- 30 oz pureed pumpkin (2 cans, about 3.5 cups)
- 1 quart chicken broth - OR -
- 1 quart vegetable broth
- 1 can light coconut milk
- 1 small onions , roughly chopped
- 2 cloves garlic
- 1 1/2 - 2 tsp ginger root (freshly grated)
- 2 bay leaves
- 3 sprigs fresh thyme , leaves removed and added to pot
- Add all ingredients to a medium pot then simmer gently until the house smells like autumn madness.
- When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.
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