Pumpkin and Corn Soup from the Caribbean

Cooking Time and Servings

This delightful recipe yields four hearty servings, perfect for a cozy gathering or a comforting night in.

Ingredients List

For the Soup:

• 1/4 cup coconut oil (preferably unrefined)
• 1 cup red bell pepper, chopped
• 1 cup celery, sliced
• 1 cup small yellow onion, chopped
• 1/4 cup scallions, thinly sliced
• 4 cloves of garlic, minced
• 2 sprigs of cilantro
• 5 sprigs of thyme
• 1 teaspoon black pepper
• 3/4 teaspoon kosher salt
• 3 cups vegetable stock
• 3 cups water
• 2 cups fresh sugar pumpkin, peeled and chopped or kabocha squash
• 1 large carrot, peeled and chopped
• 1 can (13.6 ounces) unsweetened coconut milk
• 1 cup corn kernels (fresh or frozen)
• 1 Scotch bonnet chile
• 2 cups baby spinach

For the Dumplings:

• 1/2 cup cassava flour
• 2 tablespoons semolina flour
• 1/8 teaspoon kosher salt
• 1/4 cup warm water (around 110°F), plus additional as needed

Soup Preparation Steps

Start your cooking adventure by melting the coconut oil in a large Dutch oven over medium heat. Toss in the chopped bell pepper, celery, onion, scallions, and minced garlic. Sauté these aromatic ingredients until they soften and the onion turns translucent, which should take about 5 minutes.

Next, mix in the cilantro, thyme, black pepper, and salt. Continue to cook this fragrant blend for another 2 minutes. Pour in the vegetable stock and three cups of water, followed by the chopped pumpkin and carrot. Bring the mixture to a lively boil on medium-high heat.

Once boiling, reduce the heat to medium-low, cover, and let it simmer for approximately 30 minutes, or until the pumpkin and carrot are exceedingly tender. Remove from the heat and stir in the creamy coconut milk.

Puree the pumpkin mixture in a blender until it's silky smooth. (There's no need to clean the Dutch oven!) Secure the lid, remove the center piece to allow steam to escape, and cover with a towel. Blend until you achieve a creamy consistency, then return the mixture to the pot. Add the corn and Scotch bonnet chile. Simmer over medium-low heat, stirring occasionally for about 30 minutes, allowing the flavors to deepen and the soup to thicken.

Dumpling Creation

For the delightful dumplings, combine the cassava flour, semolina flour, and salt in a medium bowl. Create a well in the center of this dry mix. Pour in 1/4 cup of warm water into the well and gradually combine it with the flour using your hands until a shaggy dough forms.

Knead the dough for about 2 minutes until you achieve a smooth and pliable texture. If needed, add more warm water, one teaspoon at a time, to ensure the dough remains supple. Take small pieces of the dough and roll them into 2-inch-long dumplings. Repeat this process until all the dough is shaped into about 60 dumplings, then set them aside.

Final Cooking Step

Bring your delicious soup back to a gentle simmer over medium heat. Carefully add the dumplings one by one, stirring frequently to prevent them from sticking to the bottom of the pot. Cook for about 20 minutes, or until the dumplings are fully cooked and tender. Remove from heat and stir in the baby spinach, letting it wilt for about a minute.

For the final touch, remove the Scotch bonnet chili before serving this vibrant, warming soup!