Allspice Porch · Starters

Pumpkin and Coconut Soup with Thyme

Name: Pumpkin and Coconut Soup with Thyme
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g Pumpkin; 1 whole Onion; 3 clove Garlic; 15 g Fresh ginger; 8 g Fresh thyme; 0.5 tsp Ground allspice; 1 whole Scotch bonnet pepper; 400 ml Canned coconut milk; 500 ml Vegetable stock; 1 tbsp Neutral oil; 1 tsp Salt; 0.25 tsp Black pepper; 1 whole Lime; 2 whole Green onions; 100 ml Water

Pumpkin simmered with thyme, ginger and a little scotch bonnet, then blended with coconut milk into a smooth bowl. A vegetarian starter, finished with lime and green onion.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pumpkin800 g
Onion1 whole
Garlic3 clove
Fresh ginger15 g
Fresh thyme8 g
Ground allspice0.5 tsp
Scotch bonnet pepper1 whole
Canned coconut milk400 ml
Vegetable stock500 ml
Neutral oil1 tbsp
Salt1 tsp
Black pepper0.25 tsp
Lime1 whole
Green onions2 whole
Water100 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Coconut (coconut milk). Check stock labels.

Method

Prep the pot

Peel the pumpkin, scoop out the seeds and cut the flesh into 3 cm cubes. You want about 600 g of flesh from the 800 g piece; if you have more, save it. Dice the onion, mince the garlic and grate the ginger. Slice the green onions and keep the green parts for the top. Stem and seed the scotch bonnet, wearing gloves, and mince half of it. Save the other half only if you want more heat at the end.

Soften the aromatics

Warm the oil in a saucepan over medium heat. Cook the onion with a pinch of the salt for 6 minutes, until soft. Stir in the garlic, ginger, thyme sprigs, allspice and minced pepper for 1 minute.

Simmer and blend

Add the pumpkin, coconut milk, stock and the remaining salt. Bring to a simmer, then cook for 18–22 minutes, until a cube crushes easily with a spoon. Take out the thyme stems. Blend until smooth, adding the water if the soup is too thick to fall from the spoon. Stir in the black pepper. There is no meat, fish or egg in this pot.

Finish

Off the heat, stir in the lime juice. Taste for salt. Ladle into bowls and scatter with the green onion. Add a few more grains of the remaining pepper only if the table wants more heat.

Scotch bonnet heat lives in the seeds and ribs. Seeding it keeps the soup warm rather than fierce. Blend only after the pumpkin crushes easily, or the soup stays grainy.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.