I originally got this recipe from a Caribbean cookbook when I visited Jamaica, but since it calls for “Scotch Bonnet Sauce” (made from a pepper local to the islands but not native to Texas), I’ve adapted it over the years.  It’s pretty easy to make and delicious, so it’s the perfect fall soup.  Hope you like it as much as I do!

Pumpkin Soup

1/2 large yellow onion, peeled and chopped

3 green onion stalks, chopped (reserve the very green ends to garnish with)

2 T. butter (or ghee, clarified butter)

5 cups water

2 lb. peeled pumpkin flesh, coarsely chopped (about one small pie pumpkin)

3 Roma tomatoes, skinned and chopped   ** see notes for skinning below

1/2 cup canned coconut milk (not the LITE, and not the liquid kind)

1/4 t. grated nutmeg

kosher salt and pepper, to taste

1-2 t. Cholula hot sauce (more if you like things spicy)

Toasted pepitas or pumpkin seeds (garnish, optional)

A dollop of sour cream or Greek yogurt (garnish, optional)

 

In a large pot, melt the butter (or ghee) over medium-high heat.  Add the onions and green onions and saute for 4-5 minutes.

While the onions are soaking up the butter, flash boil the tomatoes to remove the skin.  Simply bring a small pot of water (enough to cover the tomatoes) to a boil, drop the tomatoes in, and let them boil until the skin bursts.

Immediately remove the tomatoes and let cool, then easily remove the skin.

Next, to the big pot, add the water, pumpkin, tomatoes, coconut milk and nutmeg.

Bring to a boil, then cover and simmer for 30 minutes.

Using an immersion blender, mix the ingredients in the pot until smooth.

Add salt, pepper and hot sauce to taste.  I usually add enough salt and pepper to my liking first, then up the level of hot sauce a little at a tip (just a few drops or drizzles at a time, really).

Spoon into bowls and garnish with a little yogurt (or sour cream), toasted pepitas and finely chopped green onion.

Enjoy!

All the best, Kandice