It's time. Pumpkin season is officially here. In honour of the month of pumpkins I have for you a Caribbean inspired pumpkin soup (with some optional weird doughy dumpling action).

Make this soup with your post-Halloween pumpkins. Its spicy to heat you up, easy enough to make so as to free up your time and extra powered delicious to tickle your taste buds.

Spicy Pumpkin Soup

Prep Time: 10-25 minutes
Cook Time: 1 hour

Ingredients (serves 6-8)

2 tbsp olive oil
1 small red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups fresh pumpkin or butterut squash, peeled, deseeded and cut into ½-1 inch chunks
2 bay leaves
2 tsp turmeric
3 sprigs fresh thyme
1/8 teaspoon ground allspice
1-2 tsp your favourite hot sauce or 1 scotch bonnet pepper
4-5 cups of water to cover vegetables
sea salt to taste

Instructions

In a large pot, olive oil on medium heat and sauté onion, carrot, celery and garlic just until softened.
Add pumpkin, bay leaves, thyme, turmeric, allspice, hot sauce/pepper and water. Bring to a boil and then reduce to simmer for about 40 minutes until pumpkin is very tender.
Add sea salt and more chili peppers if desired.

Puree half of the soup in a blender while leaving some parts chunky for texture.
Serve piping hot with a delicious slice of corn or chickpea bread

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