JAMAICAN COCONUT-PUMPKIN SOUP

Jamaican Coconut-Pumpkin Soup image

This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.

Provided by SUE626

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 16

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 stalks celery, chopped
2 large shallots, chopped
2 scallions, chopped
2 large cloves garlic, minced
1 carrot, peeled and chopped
4 cups chopped calabaza (Caribbean pumpkin)
4 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
1 Scotch bonnet chile pepper, stemmed
⅛ teaspoon ground allspice
1 pinch sea salt and freshly ground black pepper to taste
1 (13.5 ounce) can coconut milk
1 lime, juiced

Steps:

Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Nutrition Facts : Calories 243 calories, Carbohydrate 16.3 g, Cholesterol 10.7 mg, Fat 20.4 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 572 mg, Sugar 3.8 g