If you are looking for a way to use up some fresh pumpkin then you definitely need to check out this soup dish.
It’s suitable for most dietary requirements and is a vegan and gluten free spin on a Caribbean traditional soup recipe.
PUMPKIN SOUP RECIPES
Ingredients
- 1 lb Pumpkin (450g) roughly 4 cups, chopped
- ½ cup coconut milk (120ml)
- 10 cups vegetable stock (2 ½ litres) see notes for the link
- 2 cans jackfruit shredded (core discarded)
- 1 cho cho chopped
- 2 medium carrots chopped
- 1 medium sweet potato chopped
- ½ – 1 lb yellow yam (450g)
- 3 tablespoon homemade cock soup mix see recipe notes
- 3 scallion chopped
- 4 garlic cloves chopped
- 1 scotch bonnet pepper
- ½ tablespoon parsley
- ½ teaspoon black pepper
- 1 teaspoon onion powder/granules
- 6 sprigs of thyme
- 10 pimento berries
- pink salt to taste (if needed)
For the dumpling
- 2 cups gluten free flour (272g)
- ½ cup warm water (120ml)
- ½ teaspoon pink salt