← Nouns Cooking · Caribbean

Ingredients

• 1 tbsp Coconut oil
• 1 Onion, chopped
• 3 cloves Garlic, chopped
• 2 Spring onion, chopped
• 1.2 kg Caribbean pumpkin or butternut squash, peeled and cubed
• 1 medium potato or sweet potato, peeled and cubed
• 2 Carrot, sliced
• 1 l vegetable stock
• 4 sprigs Thyme
• 6 whole allspice (pimento) berries
• 1 Scotch bonnet chilli, left whole
• 400 ml Coconut milk
• 1 tsp salt, to taste

Method

1. Heat the oil in a large pot over medium heat and soften the onion, garlic and spring onion for 4 min.
2. Add the pumpkin, potato, carrots, stock, thyme, allspice and the whole scotch bonnet. Bring to the boil, then cover and simmer for 25 min, until the vegetables are very soft.
3. Carefully lift out the scotch bonnet, thyme stalks and as many allspice berries as you can find.
4. Blend until smooth (or blend only half for a chunkier, more traditional soup).
5. Stir in the coconut milk and simmer for 5 min. Season with salt and serve hot.

Tips

• Use certified gluten-free stock if needed.
• The classic Saturday version simmers beef or chicken first and adds flour spinners and yam; this lighter vegan bowl keeps just the sweet pumpkin and spice.

Sources

Written in our own words after cross-checking these recipes:

That Girl Cooks Healthy Taste the Islands