Get ready to be transported away to an exotic paradise with Zupa's Caribbean Pumpkin Coconut Soup. Infused with smoky coconut milk and authentic spices, it's an island-style comforting treat! (Gluten free, dairy free, soy free, nut free, vegetarian option)Jump to Recipe
Gather the Ingredients
Delight your taste buds with Zupa's Caribbean Pumpkin Coconut Soup. Combining rich coconut milk and an array of flavorful spices, this soup is the perfect way to take a mini vacation and soothe your soul!
This soup has a wonderful flavor to it. The beans actually enhance (yes I just said "beans" and "enhance" in the same sentence) the flavor of the soup. The coconut adds a rich sweet flavor and the pumpkin makes the soup.
I'm happy that I get to enjoy this soup all during fall now. It's just perfect for these fall days that can't decide if they want to be cold or warm. This soup lets you feel like you are somewhere tropical even if its less than tropical outside!
Zupa's Caribbean Pumpkin Coconut Soup requires some unique ingredients to bring out its special Carribean flavor. You'll need pumpkin puree, coconut milk, chicken broth, onion, garlic, fresh ginger root, chile powder and nutmeg. With a few additional pantry staples like olive oil and salt and pepper you will be ready to make this scrumptious meal!
- Pumpkin puree
- Coconut Milk
- Chile Powder
- Potato or Chicken
That is QUITE the ingredient list! This is definetely one of those dinners you make on Sunday and enjoy as an easy meal throughout the week!
Prep the Soup Base
Begin by heating a pot over medium heat and adding in the olive oil. Sauté the onion, garlic, and ginger until light brown. Add in the chile powder, spices, salt, and pepper. Stir everything together to evenly combine all of the spices with the vegetables. Pour in the pumpkin puree and chicken broth to create your soup base. Give it a quick stir before turning down the heat to low. Let your soup base simmer for 15 minutes before stirring in your coconut milk and allowing it to cook for another 5 minutes.
Cook the Vegetables and Herbs
Once your pot is hot, add in the olive oil and sauté the potato, onion, garlic, and ginger until they’re lightly browned. This important step helps to release all the amazing flavors of these vegetables and draw out their sweetness. After this is complete, go ahead and stir in your chile powder, spices, salt, and pepper. Make sure everything gets stirred together properly so that each spice coats every vegetable evenly.
Simmer and Savor
Pour in the chicken and coconut milk along with enough vegetable or chicken broth to cover all the ingredients. Bring the mixture to a boil and reduce the heat, allowing it to simmer for about 20 minutes or until the pumpkin is soft and cooked through. After sitting for a few minutes, top off your soup with fresh cilantro leaves and shredded coconut flakes. Zupa's Caribbean Pumpkin Coconut Soup is ready to go! Serve it hot and fresh, stirring in extra seasonings to taste. Bon Appetit!
Garnish and Serve Your Soup with Love!
Finish off your Caribbean Pumpkin Coconut Soup with a few lovely garnishes to quickly transport you away to an exotic paradise. Sprinkle freshly chopped cilantro leaves for color and flavor, add sweet brown sugar for balance and blend in some chili flakes for a spicy kick. Finally, don’t forget the creamy coconut milk that makes this soup over-the-top delicious. Serve it up hot and enjoy Zupa's Caribbean Pumpkin Coconut Soup with your favorite islanders!
Finish Up With Delicious Sides and Toppings!
No good soup is without toppings and sides! Here are some of my suggestions!
Top your soup with some delicious:
- Macadamia nuts
- Crushed tortilla chips
- Toasted coconut
Our favorite sides are:
You can store the soup in an airtight container for several days or freeze it in an airtight container for several weeks. Note that the soup may separate when frozen because of the addition of the coconut milk.
Just place your desired amount of soup in a bowl and reheat in the microwave in 20-30 second intervals until your desired temperature is reached.
Zupa Copycat Recipe Roundup!
Love deli style food? I have some more Zupa Copycat recipes!
Zupas Carribean Pumpkin Coconut Soup
- 2 tbsp butter or olive oil
- ¼-1/2 cup yellow onion finely diced
- 1 clove garlic minced
- 1 cup pumpkin puree
- 12 oz vegetable broth
- 12 oz regular coconut milk
- 12 oz lite coconut milk
- ½ tsp ground nutmeg
- ½ tsp ginger
- ½ tsp cinnamon
- ¼ tsp chile powder
- 12 oz can black beans drained and rinsed
- 6 oz pineapple tidbits
- 1 whole russet potato cooked and diced
- 12 oz petite diced tomatoes
- salt and pepper to taste
- In a large saucepan, melt the butter over medium heat. Add the garlic and onion, cook until tender. Add the pumpkin, broth, coconut milk and spices and heat until boiling. Add in tomatoes, pineapple, potatoes and beans and cook until tomatoes become tender.Remove from heat and serve garnished with macadamias and coconut on top if desired.
Reblogged this on lovelyseasonscomeandgo and commented:
worth a try
Jackie at Vegan Yack Attack
This sounds absolutely fantastic! I can't wait for Fall to roll around so that I can make this to warm up. 🙂