World Flavors Cookbook

Belizean Pumpkin Soup

Silky pumpkin and coconut milk soup with Scotch bonnet pepper — a Belizean Creole and Garifuna staple of the rainy season.

Cuisine: Belize

Ingredients

• 700g pumpkin or kabocha squash, cubed
• 1 onion, diced
• 3 cloves garlic
• 400ml coconut milk
• 1L vegetable broth
• 1/4 Scotch bonnet or habanero pepper
• 2 tbsp butter
• Salt and black pepper
• Fresh thyme

Instructions

1. Sauté onion and garlic in butter.
2. Add pumpkin and broth. Simmer 20 minutes until very soft.
3. Add coconut milk and Scotch bonnet (whole, not broken).
4. Simmer 5 minutes.
5. Remove Scotch bonnet. Blend smooth.
6. Season with salt, pepper, and thyme.