Roasted Pumpkin Soup with Caribbean Jerk Sea Salt
Fall is the perfect time to embrace warm, hearty soups, and this Caribbean-inspired roasted pumpkin soup is a delicious way to celebrate the season. By roasting the pumpkin with Spanish Town Kitchen’s Caribbean Jerk Sea Salt and olive oil, you’ll infuse rich, smoky, and spicy flavors into the base of the soup, creating a dish that’s comforting and full of island-inspired warmth.
Pumpkin, Pumpkin Seeds with Caribbean Jerk Sea Salt.
Why Roast the Pumpkin?
Roasting the pumpkin deepens its natural sweetness and adds a caramelized richness that pairs perfectly with the bold spices in our Caribbean Jerk Sea Salt. This special blend of allspice, thyme, scotch bonnet, and garlic elevates the soup, bringing a distinct Caribbean twist to a fall classic.
Roasting a Whole Seeded Pumpkin with Olive Oil and Caribbean Jerk Sea Salt also adds a wonderful vessel as well as a flavor boaster for this dish.
Ingredients:
4 cups pumpkin, peeled and cubed
2 tbsp olive oil
1 ½ tsp Spanish Town Kitchen Caribbean Jerk Sea Salt (for roasting and seasoning)
4 cups vegetable broth
1 can full-fat coconut milk
Roasted pumpkin seeds, for garnish
Procedure:
Roast the pumpkin: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil and Caribbean Jerk Sea Salt. Spread the pumpkin on a baking sheet and roast for 20-25 minutes, or until it’s soft and slightly caramelized around the edges.
Blend the soup: Once roasted, transfer the pumpkin to a large pot. Add the vegetable broth and bring it to a simmer. Use an immersion blender (or transfer to a blender in batches) to puree the mixture until smooth.
Add coconut milk: Stir in the coconut milk and let the soup simmer for another 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed, adding more Caribbean Jerk Sea Salt for a bit more spice.
Serve and garnish: Ladle the soup into bowls and top with roasted pumpkin seeds for a satisfying crunch. Finish with a sprinkle of extra jerk sea salt if you like a bolder flavor.
A Flavorful Caribbean Spin on a Fall Classic
This roasted pumpkin soup, with its combination of creamy coconut milk and the spicy, smoky depth of Caribbean Jerk Sea Salt, is a perfect dish for cozy fall days. Each spoonful is a reminder of the vibrant flavors of the Caribbean, making it a unique and comforting addition to your autumn menu.
Don’t forget to stock up on Spanish Town Kitchen’s Caribbean Jerk Sea Salt, available online, to bring this delicious recipe to life!
