Vegetable Soup turns tropical with a creamy pumpkin base, coconut milk, allspice, and thyme for an island-style bowl that feels cozy yet bright. This Caribbean-inspired take is silky, gently sweet from pumpkin, and layered with warm spice—perfect for crisp evenings and easy entertaining. Built in one pot and blended to velvety perfection, it’s comfort food with a sunny accent.
Ingredients
- 2 tbsp olive or avocado oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 cups peeled pumpkin or butternut squash, cubed
- 1 tsp ground allspice (or 5–6 lightly crushed allspice berries)
- 1 tsp dried thyme (or 6 fresh sprigs, leaves stripped)
- 1/2 tsp turmeric
- Pinch ground nutmeg
- 4 cups vegetable broth
- 1 (14 oz) can full-fat or light coconut milk
- 1–2 tsp lime juice
- Sea salt & black pepper, to taste
- To finish: coconut cream swirl, roasted pumpkin seeds, chopped thyme
Instructions
- Sauté the base: Warm oil in a pot over medium heat. Cook onion, carrots, and celery with a pinch of salt for 6–7 minutes until softened. Stir in garlic and ginger for 30 seconds.
- Bloom spices: Add pumpkin, allspice, thyme, turmeric, and nutmeg; stir 1 minute until fragrant.
- Simmer: Pour in broth. Bring to a boil, then simmer 15–18 minutes, until pumpkin is very tender.
- Blend & cream: Stir in coconut milk. Blend with an immersion blender (or carefully in batches) until silky.
- Finish: Add lime juice, season with salt and pepper, and thin with a splash of broth if needed.
- Serve: Ladle into bowls and add a coconut swirl, pumpkin seeds, and thyme.
Health Benefits
- Beta-carotene boost: Pumpkin supplies vitamin A to support vision and skin health.
- Plant-based comfort: Coconut milk adds richness without dairy; broth keeps it light.
- Spice support: Allspice and turmeric bring antioxidants and warmth.
- Veggie variety: Classic mirepoix plus pumpkin delivers fiber for satisfying fullness.
Tips for Success
- Texture control: For ultra-silky soup, cook pumpkin until it nearly falls apart before blending.
- Balanced flavor: Lime brightens the sweetness of pumpkin and coconut.
- Allspice choices: Ground is convenient; berries give subtler perfume—strain before blending if using whole.
Variations
- Heat hint: Simmer a halved Scotch bonnet for aroma, remove before blending.
- Extra veg: Add diced sweet potato or bell pepper with the pumpkin.
- Protein twist: Stir in cooked lentils after blending for a heartier bowl.
Make-Ahead, Storage & Serving
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, loosening with broth as needed. Serve with lime wedges, warm flatbread, or a crisp side salad—ideal for Winter Soup Recipes, Fall Soups and Stews, and Healthy Vegetable Soup plans.
Conclusion
This Creamy Vegetable Soup brings Caribbean warmth to your table with minimal effort. Keep it on repeat for easy weeknights, holiday starters, or anytime you want cozy comfort with sunny flavor.
