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.
| Servings |
| 6 people |
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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.
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Ingredients
- 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
- salt
- pepper
Servings: people
Units:
Instructions
- 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.