Caribbean Pumpkin Soup

In these cold November days a soup is a welcome soul-warmer, especially if it has a Caribbean twist to it. Try this yummy and simple recipe which will bet you dancing in no time.


  • 3 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
  • 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into ½” pieces
  • 4 cups chicken stock
  • 4 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup milk
  • ¼ cup heavy cream
  • ½ tbsp. mild curry powder
  • 1 tsp. fresh lime juice
  • ¼ tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish


  1. Melt butter in a 6-qt. saucepan over medium-high heat
  2. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes
  3. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil
  4. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes
  5. Discard thyme, parsley, and bay leaf
  6. Working in batches, purée soup in a blender until smooth.
  7. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper
  8. Simmer until slightly thick, 4–6 minutes.
  9. Ladle soup into bowls; garnish with a swirl of crème fraîche.

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