Dairy-Free Senegalese Soup Joumou (Pumpkin Soup)

Ingredients

• 3 cups Pumpkin puree
• 1 can Coconut milk
• 4 cups Vegetable broth
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 Scotch bonnet pepper
• 1/2 tsp Thyme
• 1 Bay leaf
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large pot on the stove over medium heat, which is 300°F (150°C). Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the medium onion, 2 cloves of garlic, and 1 teaspoon of ginger. Cook, stirring often, for 5 to 7 minutes, or until the onion looks soft and translucent.
2. 2Add the 3 cups of pumpkin puree, 1 can of coconut milk, and 4 cups of vegetable broth to the pot. Stir everything together until well combined. Add the 1/4 Scotch bonnet pepper, 1/2 teaspoon of thyme, and 1 bay leaf to the pot.
3. 3Increase the heat to medium-high and bring the soup to a gentle simmer, which is about 185°F (85°C). Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir the soup occasionally to prevent it from sticking to the bottom of the pot.
4. 4Carefully remove and discard the 1/4 Scotch bonnet pepper and the 1 bay leaf from the soup. These were added for flavor and should not be eaten.
5. 5Taste the soup and add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well to distribute the seasonings.
6. 6Serve the Dairy-Free Senegalese Soup Joumou hot.

Related Guides