Fall doesn’t really arrive in the Caribbean, but that hasn’t stopped pumpkin from showing up in island kitchens for generations. This creamy, gently spiced soup is our take on Sopi di Pampuna, a beloved pumpkin soup found across Aruba and the wider Dutch Caribbean — comforting, a little sweet, a little savory, and just as good curled up at home as it is after a day on Palm Beach.
Ingredients
- 2 tablespoons butter or neutral oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 leek, white and light green parts only, sliced and rinsed well
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 cinnamon stick
- 2 pounds pumpkin or calabaza, peeled and cubed (butternut squash works well too)
- 1 medium potato, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup coconut milk, plus extra for drizzling
- A few dashes of Caribbean-style hot sauce, plus more to taste
- Salt and black pepper, to taste
- Toasted pepitas or crispy plantain chips, for serving
Instructions
- Build the Base
Melt the butter in a large pot over medium heat. Add the onion, celery, and leek, and cook, stirring occasionally, until softened, about 6-8 minutes. Stir in the garlic, thyme, and cinnamon stick, and cook for another minute, until fragrant. - Add the Pumpkin
Add the pumpkin and potato to the pot, stirring to coat in the aromatics. Pour in the broth, bring to a boil, then reduce to a simmer. Cook, partially covered, until the pumpkin and potato are very tender, about 25 minutes. - Blend Until Smooth
Remove the cinnamon stick. Using an immersion blender (or working in batches in a regular blender), puree the soup until silky-smooth. - Finish With Coconut Milk
Return the soup to low heat and stir in the coconut milk and a few dashes of hot sauce. Season with salt and pepper to taste, and let it warm through for a few minutes without boiling. - Serve
Ladle into bowls and top with toasted pepitas or crispy plantain chips, a light drizzle of coconut milk, and extra hot sauce on the side for anyone who wants more kick. Traditionally, Sopi di Pampuna is served alongside funchi (an Aruban cornmeal side) or johnnycakes — warm cornbread makes a good stand-in at home.