By Sue Lau on January 01, 2004
Photo by Sue Lau
Photo by Sue Lau
"Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it."
Serving Size: 1 (3285 g)
Servings Per Recipe: 1
"I am West Indian and this flavor is very authentic. I omitted the cream and coconut milk because I too thought they might ruin the recipe. If I were to add any milk, it would be a tad of the coconut milk, to taste. However, I highly recommend making this without any cream/milk. I halved the recipe and made as listed, except for: 1) I roasted the onions along with the pumpkin/potato. It only took them about 1/2 hr to roast so I removed and kept the potatoes going for 1 hr total 2) I pureed the whole batch of potatoes (my preference), without the soup "juice". I added back in the pureed potatoes into the soup juice and then added more chicken broth to the mixture to get my desired soup texture (at first it was more like baby food and needed more liquid). This is definitely a keeper!"
"I can't rate this soup because when I tasted the vegetables roasted in the butter mixture I decided they were too delicious to make into soup and we ate them as is! I am planning to make a big batch of them for a family get together this weekend. Thank you."
"Oh my gosh!! This soup is to die for!!!! You can taste everything in it perfectly and it is soooo soothing and yet bursting with all the flavors!! I am a student at le cordon bleu and we had to make a pumpkin soup that was alrady pre printed and I dind't think it would be good so I did a quick search for the perfect pumkin soup so I could out shine my class! And boy did i! I got a perfect score with this soup!!!!!! Very gourmet! The only hint I have is only use a small pinch (very small) of the minced scotch bonnet, it will give it a kick but not have you in pain!!! Please everyone make this, you will look like a pro in the kitchen!!!!!! Sue, you know what your doing, thanks!!! ~ chef jules"
"Bearing in mind what the other reviewers had to say I too left out the coconut and cream. And having no oranges or bay leaves these were also not included. But what a gorgeous soup. It took only 30 mins to roast the pumpkin and I used my own curry mix. But the general idea of a curried sugar pumpkin soup with cinnamon is divine. I also pureed the whole thing tho the thyme stalks decided not to blend too well. My bad as my thyme bush is a little old and woody. It was meant for supper but I have eaten mine for lunch as it was too good to leave. A definite keeper - to quote your other reviewers Thanks."
"Followed other people's comments and did not use coconut milk and cream. Had a little more of sweet potatoes and pumpkin, so used all. The soup required more stock (8 cups) but turned out absolutely amazing. I did not use any fresh hot pepper, and the soup was still quite spicy with black pepper only. Loved it. Served with some low-fat yogurt."
"Very tasty! I was expecting way more heat from the habenero, but it was really not that spicy. Added additional curry powder, and the juice of 1/2 a lime to brighten things up a bit. A definite keeper."
"Yum. I would omit the orange, however. That was slightly overpowering. Otherwise, this is a rich and delicious soup, that will serve as Comfort Food in our house for many years. Thanks for submitting it."
"This soup is amazingly delicous. I found myself wanting to lick the blender. I used a serrano pepper instead a habanero, and believe me, this soup still had plenty of heat! I heeded the advice of some of the reviewers and did not use the cream and coconut milk, chooing instead to blend the entire soup rather than just a third of it. Worked perfectly for me. Also, I used Earth Balance margarine and Imagine brand no-chicken broth for a perfect vegan soup. (After tasting the roasted vegetables, I was sorely tempted to eat them on the spot, but I controlled myself.)"
I've made this 4 times now. I used pumpkin once and butternut squash 3x. It is great hot, cold or even from the freezer. Thank you!!"
"I love pumpkin soup, but most recipes are bland or unimpressive. This was a great soup. I did a few things different, like I roasted the potatoes and pumpkin with the skin on and then peeled them. Next time I will do what the recipe says. It was fine, but I believe this is better. Also, I prefer brown sugar to white and substitued some. When I printed this recipe out, over a year ago, it listed 1/2 cup sugar, but now that is different, so I guess it was changed. I like it a little sweet and used about 3/4 c. sugar in all, 2/3 was white and the rest brown. I doubled the recipe and only used one pepper, which was fine for me. Another would have been okay, if not too hot. I cut the curry to 2 Tbs for a double recipe. A little more would have been fine, I think, but unless you are really used to curry, you might want to start out with less. I left out the Bay leaves, which I do not think made much difference. I was a little short on the ginger and it could have used the full amount. There are so many variations you can make with this wonderful soup, like adding a can of drained crushed pineapple, or some tart cranberries, or some chopped green apples. The original recipe I printed out said to serve with chopped green apples and toasted pumpkin seeds. Anyway, it is a great soup and thank you very much for sharing this recipe. It is a keeper. P.S. To those of you who want to microwave the pumpkin and potatoes, I just want to say, that in doing so, you will lose some flavor, as the roasting makes this much more savory, than it will be by other methods. And you also miss that wonderful smell in the house of pumpkin and potatoes roasting."
"This soup was wonderful, just the right amount of heat and flavour, really, really enjoyed it.I tripled the recipe because i like to keep my freezer stocked with quick diners and this one is absolutely a keeper, thank you."
"This was an undertaking for me, but it was well worthwhile! I omitted the pepper because I'm rather a wimp when it comes to spicy foods. I also used a vegetable stock and an entire can of lite coconut milk (because I didn't want to waste it). It was so incredible -- it also freezes very well. Thank you!"
"I am West Indian and I have never tasted this soup before as it is decidedly different from how I make pumpkin soup. I used less ginger as my husband isn't a big fan. This smelled heavenly while it was cooking and I just couldn't resist tasting it along the way. Before the addition of the coconut and the cream, I poured myself a small ramekin bowl and started eating. At this point I thought that the soup was just perfect! Superb rich texture, tantalizing intricacies of flavours and then I added the coconut and just like that ...poof! My five star restaurant soup vanished. The coconut milk, in my opinion gave it made it cloying sweet. No one in my family liked this soup. However all is not lost as I most definitely will make this again-sans coconut milk and the cream."
"Fantastic! Easty to make and delicious to eat. Thanks so much for this great recipe!"
"This soup is amazing! An excellent way to pack in a vitamin-rich meal. I have a couple suggestions: First, for those with children, you will want to use only half the pepper at most because the recipe as written DOES pack a punch (my 8-year-old went through 3 glasses of milk b/c she insisted on eating every bit of her fiery bowlful) Also, you might consider forgoing the baking portion and soften the vegetables with a microwave. A fifteen minute nuke ought to do the trick. Thanks again for the awesome authentic-tasting soup recipe! "
"This soup was great. I, too, substituted vegetable broth for the chicken stock, and jalepeno pepper for the scotch bonnet, but otherwise made the recipe as written...will certainly make again."
"Very nice recipe, can be made vegetarian easily (while remaining the flavour) by replacing the chicken stock with a good herbal one. Also the time it took to cook this was an hour (all included; preparation etc.)"
"A friend and I made this for dinner last night. This morning she calls and tells me I have to log in and rate this recipe immediately. Wonderful soup.I like the flavor of the orange zest. I might use a bit less of the scotch bonnet but I'm not sure. I also liked the soup today when I had it a little warmer than room temperature - more access to the spices. Definitely a repeat in the near future. Thanks!"
"What a fabulous soup! It has enormous depth, and you really CAN taste each and every ingredient! I followed Little T's advice and nuked the butternut squash and sweet potatoes along with the salt, pepper, butter and brown sugar in the microwave for about 18 minutes, until they were nice and soft. Next time I will then sprinkle with a bit of add'l sugar and broil to get some caramelization; that was the original intent of the recipe and I'm sure it adds even ANOTHER layer of flavor. I followed the recipe pretty closely (for me); the only changes I made were to double the fresh ginger (I'm a ginger freak) and I used sweetened coconut cream because I happened to have a can open in the fridge. I don't think it compromised the flavor at all and it added a nice sweet hint to counterbalance the heat from the (whole!) habanero that I added. I used an immersion blender while the soup was still hot and saved even more time; my cooking time was less than two hours from start (prepping the squash, potatoes) to finish (sighing in ecstasy over my steaming bowl of golden heaven). Try this recipe; you won't regret it!"
"I have lived in the West Indies for many years and eaten many delicious pumpkin soups---this one is wonderful! I am NOT a good cook, but have beautiful pumpkin, herbs, peppers from my garden and so decided to try this recipe. Turned out better than I ever dreamed! THANK YOU, SUE, for this recipe. Also, thank you to West Indian cooks and others who shared their helpful tips--happily, I heeded them! (I left out the cream and used only a little fresh coconut water.) Found this recipe via "google", but just registered for this site so I could say thank you to everyone. And to encourage others to use this great recipe. Maybe I can be a good cook after all! :D"