Roasting the vegetables adds layers of flavour to this comforting soup with its spicy chile kick. Remove the scotch bonnet pepper before blending the soup if you prefer a milder flavour.
Ingredients
- Pumpkin 1 lb, diced
- Onion 4 oz, diced
- Potato 4 oz, diced
- Vegetable Oil 2 Tbs
- Ground Cinnamon a pinch
- Salt to taste
- Scotch Bonnet Pepper 1
- Scallion 1
- Fresh Thyme 1 sprig
- Vegetable Stock to cover
- Coconut Milk ½ cup
- Heavy Cream for drizzling
Cook It
- Preheat the oven to 350°F. Heat the roasting pan.
- Place the pumpkin, onion and potato on the preheated roasting pan. Drizzle with the oil and sprinkle with cinnamon and salt. Transfer to the oven and cook until vegetables are tender, about 30 minutes.
- Remove the vegetables from the oven and transfer to a large stockpot. Pour in enough vegetable stock to cover the vegetables and bring to a boil then reduce the heat to a simmer. Add the coconut milk, scotch bonnet pepper, scallion and thyme. Simmer for 15 minutes. Purée the mixture in a blender or food processor. Adjust seasoning.
- Serve soup in a warm bowl. Drizzle with heavy cream and garnish with a sprig of fresh thyme.
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