Spicy Coconut Pumpkin Soup

wednesday night trinidadian wednesday nights in america dinner lunch soup/stew pumpkin coconut hot pepper cumin soy free peanut free dairy free wheat/gluten-free vegetarian vegan fall winter

Ramin Ganeshram

4–6 servings

Source

Ingredients

2 tablespoons coconut oil

1 pound calabaza pumpkin, seeded, peeled, and cut into chunks

1 small onion, minced

3 garlic cloves, minced

1 ají dulce pepper, seeded and minced

1 teaspoon dark brown sugar

½ teaspoon ground cumin

2 cups coconut milk

1 cup chicken broth or vegetable broth

Salt and freshly ground black pepper

2 tablespoons chopped fresh cilantro

Method

Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.

Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.

Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.

Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.

Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.