Caribbean Pumpkin Ginger Soup

  • Yield:

    4 to 6 servings

  • Total Time:

    25 mins

  • Prep Time:

    10 mins

  • Cook Time:

    15 mins


  • 1 tablespoon Mazola® Corn Oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 3 tablespoons peeled and chopped fresh ginger
  • 1 can (15 ounces) pumpkin OR 1 pound peeled, cubed Calabaza pumpkin
  • 2 cups chicken broth
  • 1 cup light coconut milk (or half and half)
  • 2 teaspoons cane sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons reduced fat sour cream
  • 2 teaspoons lime OR lemon juice


  1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened.
  2. Stir in pumpkin, chicken broth, coconut milk, sugar and cinnamon. Bring to a boil, remove from heat and stir in sour cream and lime juice. (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)
  3. Puree soup until very smooth in an electric blender or using a stick blender. Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired. Serve immediately.
  4. Serving Suggestion: This soup is delicious served with traditional Tostonés as a garnish or accompaniment.