Spicy Coconut Pumpkin Soup
A creamy and aromatic soup combining sweet calabaza pumpkin with coconut milk, warm spices, and fresh herbs. This Caribbean-inspired dish balances the natural sweetness of pumpkin with savory aromatics and a hint of spice.
Ingredients
- •2 tablespoons coconut oil
- •1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
- •1 small onion, minced
- •3 cloves garlic cloves, minced
- •1 whole 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
- •to taste Salt and freshly ground black pepper
- •2 tablespoons chopped fresh cilantro
Cooking Instructions
- 1.
Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
15 min
- 2.
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.
8 min
- 3.
Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
15 min
- 4.
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.
5 min
- 5.
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.
5 min