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Jamaican Coconut-Pumpkin Soup

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"This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange."
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1 h 35 m servings 243
Original recipe yields 6 servings


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  1. Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
  2. Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
  3. Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.


  • Cook's Note:
  • You can use freshly ground nutmeg instead of allspice and a butternut or acorn squash in place of a calabaza. If the Scotch bonnet chile is too hot for you try a jalapeno or milder chile. I've also tried a variation with some freshly grated ginger and added a tablespoon of Appleton Estate dark rum at the end. Tweak it to your taste.

Nutrition Facts

Per Serving: 243 calories; 20.4 16.3 3.5 11 572 Full nutrition

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