I am unabashedly all about pumpkin during autumn. I make up for the apparent white-girl-ness of pumpkin love by experimenting with flavours that are outside of the realm of pumpkin spice everything – Caribbean flavours LOVE pumpkin! So grab a couple of those adorable pie pumpkins that are at the store and instead of using them to make yet another pie, pop one in a soup pot and enjoy this variation on the fall flavours you love.
1 tbsp olive oil
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
1 medium onion, diced
1/2 scotch bonnet pepper, seeded and finely minced (or as little as a 1/4 if you don’t like heat)
1 pie pumpkin, approximately 2 lbs, peeled, guts removed and diced into 1″ pieces
1 small apple, peeled and finely diced
large pinch thyme
1 bay leaf
1-2 tbsp Jamaican curry powder
1 tsp freshly grated ginger
Salt and pepper to taste
Warm the olive oil in a large soup pot over medium-high heat. Sauté the celery, carrot, onion and scotch bonnet until the onions are translucent and softened, about 7 minutes. Add the thyme, curry, ginger, bay leaf and a pinch of salt, stir, then add the pumpkin and apple. Add enough water or vegetable broth to cover the vegetables and bring to a boil. Lower heat and simmer for 20-25 minutes or until vegetables are tender. Remove bay leaf and taste for salt and pepper.
You have three options: serve it with chunky vegetables in a clear broth, blend half and return back to pot for a creamy soup with some texture, or blend it all. Any way is good.