PUMPKIN, COCONUT AND RUM SOUP
Adapted from Axel Wichterich at the Marblue Domicil in Treasure Beach, Jamaica. Notes: A secret 'trick' with this soup is to let it age for several hours (or even overnight) before serving it. If you don't have time for this, rest assured that it will still taste great (just try to save some leftovers so you can see what I mean).
Provided by Karen in MA
Categories Low Protein
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until just beginning to caramelize, about 20 minutes.
- Stir in the garlic and scallions and cook for another minute or two until softened.
- Add the cubed pumpkin, the carrots, scotch bonnet pepper, stock and coconut milk. Bring to a boil and turn down the heat to medium-low. Simmer, uncovered, for about 35-40 minutes, or until the vegetables are completely soft and the liquid has reduced slightly.
- Remove from the heat and puree, either in a blender (in batches, and with the lid clamped down tight), or with an immersion (stick) blender. Return to the pot, stir in the sugar, salt and pepper to taste, and the rum. Cover and set aside for several hours or overnight (in which case, refrigerate).
- Just before serving, reheat the soup to boiling and let boil vigorously for 2-3 minutes.
- Serve hot with a garnish of thinly-sliced scallions or chives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Avianna Johnson
johnson-a@yahoo.comThis soup is so easy to make and it's always a crowd pleaser.
Arielle
arielle@hotmail.comI'm not a big fan of pumpkin, but I loved this soup. The coconut milk and rum really mellow out the pumpkin flavor.
Casimir Marie Oillete
c-o19@yahoo.comThis soup is a great way to get your kids to eat pumpkin. My kids loved it!
Noah Koroma
koroma.noah35@aol.comI'm allergic to coconut, so I substituted almond milk. It turned out great!
Nofacejitt
nofacejitt@hotmail.frThis soup is the perfect balance of sweet and savory. I love the hint of spice from the ginger.
Shamshad Akhter
shamshad.a@hotmail.comI love the simplicity of this recipe. It's just a few ingredients and it comes together quickly.
Prince Milon
prince_milon@yahoo.comThis soup is a great way to use up leftover pumpkin puree. It's also a great make-ahead meal.
md redoy
redoy_m93@hotmail.frI made this soup for a potluck and it was a huge success. Everyone loved it!
Richard Bennett
bennett@yahoo.comThis soup is so flavorful and unique. I love the combination of sweet and savory.
Sajee Sajee
s_sajee77@hotmail.comI'm not usually a fan of pumpkin soup, but this one changed my mind. The coconut milk and rum add a really nice touch.
D√∫lio Silva
d@hotmail.comThis soup is the perfect fall comfort food. It's warm, hearty, and satisfying.
Tyler Mkhwanazi
t.m@hotmail.comThe pumpkin and coconut flavors pair so well together. I added a bit of extra rum for a boozy kick.
Janaka Gautam
gautam@hotmail.comThis soup is so easy to make and it's absolutely delicious. I'll definitely be making it again.
Dera Daniel
daniel.dera@hotmail.frI love the creamy texture and the hint of sweetness from the coconut milk.
Bhutta Mallah
mallah@hotmail.comThis soup was a hit at my dinner party! Everyone raved about the unique flavor combination of pumpkin, coconut, and rum.