Recipe: Caribbean pumpkin soup

Updated: Nov. 1, 2017 at 9:17 AM EDT
Email This Link
Share on Pinterest
Share on LinkedIn



2 tablespoons extra virgin olive oil

2 medium onions, diced (about 4 cups)

2 stalks celery, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

1 small pie pumpkin, peeled, seeded, and diced (about 3 cups)

4 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (14.5 ounce) can pumpkin puree

¼ cup brown sugar

1 teaspoon freshly ground nutmeg

1/2 cup creamy peanut butter

4 cups chicken stock

3 tablespoons freshly squeezed lime juice

1 teaspoon hot sauce (such as Frank's RedHot) plus more to taste

For garnish:

Crème fraîche or sour cream

Toasted pumpkin seeds


Heat oil in a large Dutch oven over high heat until shimmering. Add the onion, celery, carrots, diced pumpkin, garlic, salt and pepper. Cook until the vegetables have softened and the onions are translucent.

Add the pumpkin puree, brown sugar, nutmeg, and peanut butter and stir until everything in the pot is well combined. Add the chicken stock and bring to a boil over high heat. Reduce to a simmer and let cook, stirring occasionally, for 45 minutes or until the vegetables are tender.

Remove the pot from the heat and use an immersion blender to blend the soup until completely smooth. Stir in the lime juice and hot pepper sauce. Taste and adjust with more hot sauce, lime juice, salt and pepper.

Serve the soup with a drizzle of crème fraîche and some toasted pumpkin seeds on top.

Yield: 2.5 Quarts

Notes: You can use an additional 14.5-ounce can of pumpkin puree in place of the fresh pumpkin.

Storage: Refrigerate in covered container for 3-5 days.