Servings: 6 | Preparation time: 15 minutes | Cooking time: 40 minutes
Ingredients
- 4 cups vegetable broth or chicken broth
- 3 cloves garlic, minced
- 2 lbs pumpkin, peeled and cubed
- 1 medium onion, chopped
- 1 medium carrot or 1 potato, chopped (based on preference)
- 1-inch piece fresh ginger, grated
- 1 cup Cool Runnings coconut milk
- 2 tbsp olive oil
- 2 tbsp Cool Runnings Jamaican style curry powder
- ½ tsp Cool Runnings ground pimento (allspice)
- 1–2 tsp Cool Runnings Scotch Bonnet pepper sauce (adjust to taste)
- Salt & black pepper to taste
- Fresh thyme for garnish (optional)
Directions
1. Heat oil over medium heat. Add onion, garlic, and ginger; sauté for ~3 minutes.
2. Stir in curry powder and pimento; cook 1 minute.
3. Add pumpkin and chosen vegetable; stir to coat with spices.
4. Pour in broth and bring to a boil. Simmer 20–25 minutes until pumpkin is tender.
5. Remove from heat, let cool slightly, and puree until smooth.
6. Return to pot; stir in coconut milk, season with salt, pepper, and Scotch Bonnet sauce.
7. Simmer gently for 5 minutes and serve garnished with thyme if desired.
Curried Pumpkin Soup Recipe Card
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