Caribbean Spiced Pumpkin Soup Recipe

About this recipe

Caribbean Spiced Pumpkin Soup is a warm, creamy dish that brings the flavors of the tropics to your table. This comforting soup is packed with rich spices and the sweetness of pumpkin, perfect for satisfying your sweet tooth while staying diabetic-friendly and Jain-compliant. With a velvety texture and a hint of coconut milk, it’s a perfect budget-friendly meal that’s garden fresh and a true crowd pleaser. Whether enjoyed on a busy weeknight or as part of a leisurely meal, this soup will transport you to the Caribbean with every spoonful. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 400-600 g Pumpkin
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 200Ml Kara Coconut Milk Classic (200ml)
• 250 ml Olive Oil
• 250 ml Lemon Juice Concentrate
• 52 g Paprika Powder
• 100 g Jeera Powder
• - Coriander Powder
• 20 g Turmeric Powder
• 100 g Salt

Instructions

1. 1. Heat olive oil in a large pot over medium heat and add asafoetida (hing). Stir for 30 seconds to release its flavor.
2. 2. Add the chopped tomato and red bell pepper, and sauté for 5 minutes until softened.
3. 3. Stir in the ground cumin, ground coriander, turmeric powder, and paprika, cooking for another minute to toast the spices.
4. 4. Add the pumpkin cubes and stir well to coat them with the spices. Cook for 3-4 minutes.
5. 5. Pour in enough water to just cover the vegetables and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the pumpkin is tender.
6. 6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend until creamy.
7. 7. Return the soup to the pot, stir in the coconut milk, and heat gently over low heat. Add salt and lime juice, adjusting to taste.
8. 8. Serve hot, garnished with fresh cilantro. Enjoy with warm bread or as is.