Caribbean Pumpkin Soup (Vegan, Pureed Version)

6 standard portions

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Ingredients

• 1½-2 lb pumpkin ((680g-1kg) chopped and peeled)
• ½ lb yellow yam ((230g) chopped and peeled)
• 2 tbsp olive oil
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• 2 scallion (sliced)
• ½ inch ginger (minced)
• ½ of scotch bonnet (use more or less depending on the level of heat you want. (or ½ tsp chilli flakes/powder))
• 6 sprigs fresh thyme (leaves removed (or use 1 tsp dried))
• 1 tsp chadon beni ((spirit weed/culantro/cilantro))
• ½ tsp nutmeg ((2.5g))
• ½ tsp cinnamon ((2.5g))
• 2 cups coconut milk ((400ml or 14oz can))
• 4 cups vegetable stock ((1 litre) see notes for the recipe)
• black pepper and pink salt to taste

Method

1. Preheat oven at 200c/400f/gas mark 6
2. Place the pumpkin and yellow yam on a baking tray lined with parchment paper, coated with oil.
3. Coat the tops of the vegetables with olive oil.
4. Roast the vegetables for roughly 35 minutes or until they are golden.
5. Meanwhile, on medium heat, add the olive oil to a heavy duty pan then proceed to saute the onion, scallion, garlic and ginger until soft and translucent.
6. Add the vegetable stock, coconut milk, roasted pumpkin and the yellow yam then season with scotch bonnet, thyme, chadon beni, nutmeg and cinnamon.
7. Bring the mixture to a rolling boil then reduce to a low simmer for about 5-10 minutes, giving enough time for the flavours to meld.
8. Once the mixture has finished cooking either use an immersion stick to puree or a blender. I prefer to use my blender where possible to do this and puree into a smooth consistency. Work in batches if necessary!
9. Do a taste test and add pink salt and black pepper to taste.