CARIBBEAN "PUMPKIN" SOUP
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This Caribbean “pumpkin” soup is creamy, smooth and naturally sweet, almost like if butternut squash and sweet potato had a baby. I use Calabaza pumpkin (aka International pumpkin) which has a mild, fine texture that makes the soup rich without being heavy. Even though it doesn’t include lots of “ground provisions” like yams, plantains or cassava, it’s still full-bodied and satisfying, carrying the layered flavors you expect from Caribbean cooking.
For anyone looking for a heartier, more traditional Caribbean soup, I also love making my Red Peas Soup with beef and pumpkin, which is closer to the classic Guyanese version with beans, meat, and pumpkin. You can see that recipe here.
A touch of coconut milk, butter and Dash of Dacy seasonings bring everything together, making this soup comforting, vibrant and approachable. Serve it with Caribbean water crackers or toasted thick French bread for dipping. It’s simple, satisfying and perfect for soaking up every bit of the soup.
Ingredients
• 4–6 lb Calabaza pumpkin (aka International pumpkin) peeled and cut into 1–2 inch pieces
• 1½–2 cup chicken stock or vegetable stock
• 1 cup coconut milk
• 3 tbsp butter, divided
• 2 tbsp extra virgin olive oil, divided
• ½ large onion, chopped
• 2 stalks scallion, chopped
• 3 cloves garlic, minced
• ½ tsp ginger, minced
• 4–5 sprigs thyme
• Maggi pumpkin seasoning soup mix, sifted (no noodle)
• ½ tsp Dash of Dacy Garlicky Onion Herb
• ¼ tsp Dash of Dacy Garlicky Onion Herb blend
• Pinch curry powder, optional
• 1 Scotch bonnet pepper, optional
• Garnish: drizzle of olive oil, microgreens or scallion, roasted pumpkin seeds
• Optional: Caribbean water crackers thick toasted French bread for serving
Method
1. Prep the vegetables.
Peel the Calabaza pumpkin and cut into 1–2 inch pieces. Chop onion, garlic, ginger and scallions.
Pro Tip: Uniform pumpkin pieces cook evenly and purée smoothly.
2. Sauté aromatics.
Heat 1 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium heat. Sauté onion for 1–2 minutes until slightly translucent. Add garlic and ginger, cook for another minute until fragrant.
Pro Tip: Taking time to sauté the aromatics builds a flavorful base for the soup.
3. Cook the pumpkin.
Add pumpkin pieces to the pot, cover and cook 5 minutes to start softening. Pour in warm stock, add thyme and scallions and simmer for up to 30 minutes or until pumpkin is fork-tender.
4. Blend the soup.
Remove thyme sprigs. Transfer mixture to a blender and purée until smooth. Return to pot.
5. Finish & season.
On medium heat, stir in coconut milk. Sift in pumpkin soup mix and season soup with Dash of Dacy Salt & Pepper and Garlicky Onion Herb blend. Add a dash. of curry powder or Scotch bonnet if desired. If using, remove pepper within 3-5 minutes. Add in the final tbsp of butter. Simmer 10–15 minutes on medium low heat.
Pro Tip: Taste as you go, seasoning adjustments make all the difference.
6. Serve & garnish.
Ladle soup into bowls. Drizzle with olive oil and top with microgreens, scallions and or roasted pumpkin seeds. Serve with Caribbean water crackers or thick toasted French bread on the side for dipping.
Pro Tips: For an ultra-smooth texture, blend in batches and strain through a fine-mesh sieve. Adjust stock and coconut milk to reach your preferred creaminess. The natural sweetness of Calabaza pumpkin shines, and the seasonings enhance without overpowering.
Enjoy warm with a drizzle of olive oil and Caribbean water crackers or a slice of toasted French bread. This recipe is simple, yet satisfying with full body of flavor.