Sunshine Caribbean Pumpkin Soup Recipe

Caribbean cuisine · 450 calories

Sunshine Caribbean Pumpkin Soup recipe

About this recipe

Sunshine Caribbean Pumpkin Soup is a delightful blend of vibrant flavors and creamy textures, perfect for warming hearts on a chilly day. Inspired by the tropical Caribbean, this soup is bursting with garden-fresh ingredients that deliver comfort in every spoonful. The sweet and nutty taste of pumpkin pairs beautifully with the subtle spices and creamy coconut milk, making it a crowd-pleaser for the entire family. This budget-friendly recipe offers a wholesome, diabetic-friendly meal that adheres to Jain dietary principles, avoiding root vegetables and focusing on above-ground produce. Enjoy this golden bowl of sunshine as a hearty appetizer or a light main course. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 Kg Red Pumpkin (Kaddu) ~ 1kg
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 500 G Fresh Vine Tomato 500g
  • - Ktc Coconut Milk 400ml
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 100 G Trs Ground Cumin Jeera Powder
  • 400 g Trs Turmeric Powder 400G
  • 50 G Vandevi Asafoetida 50g
  • - Fresh Asian Coriander Bunch
  • 750 G Top-Op Table Salt Drums
  • 50G Pepper Black Ground BWFO
  • - PLJ Lemon Juice Original Sharp 500ml
  • - Potts Vegetable Stock Can

Instructions

  1. 1. Heat the olive oil in a large pot over medium heat and add asafoetida, cumin powder, and turmeric powder. Stir for 30 seconds to release the flavors.
  2. 2. Add the chopped tomatoes and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.
  3. 3. Add the cubed pumpkin and vegetable stock to the pot. Cover and simmer for 20-25 minutes until the pumpkin is tender.
  4. 4. 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.
  5. 5. Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Simmer for 5 minutes to combine the flavors.
  6. 6. Garnish with chopped coriander leaves and serve hot. Enjoy your Sunshine Caribbean Pumpkin Soup!