Vegetarian recipe #1 – Caribbean Pumpkin Soup

Home » Vegetarian recipe #1 – Caribbean Pumpkin Soup
Sam with a giant pumpkin from our gardens

As some of you may be aware, the kitchen at CAT is a driving force for keeping all the good work going with its healthy and delicious array of vegetarian delights.  Those of you who’ve had the pleasure of eating at the CAT restaurant will know that all the yummy meals are freshly cooked with seasonal ingredients.  We’ve decided that it’s now time to share the love so, being the kind souls we are, over the next few months we’ll be bringing you a collection of recipes courtesy of our talented Head Chef, Sam.


With summer now behind us and the cold evenings drawing in we thought we’d start by bringing a taste of the Caribbean to your autumn table.  This recipe is great for using all the delicious flesh from your carved Halloween pumpkins but, with pumpkins and squash in season until around January, this will be just the ticket to keep your cockles warmed throughout the winter.


Sam’s Caribbean Pumpkin Soup


  • Flesh of 1 medium pumpkin or squash (diced or scooped if using the pumpkin for carving)
  • 2 medium onions (diced)
  • 4 cloves of garlic (crushed or finely chopped)
  • 1 small chilli or half a big boy (deseeded and chopped)
  • Vegetable stock
  • Half a tin of coconut milk
  • 1 tablespoon of tamari or soy sauce
  • Salt and pepper
  • Handful of chopped coriander



  • Chop the onions and fry in a little oil until golden
  • Add the chopped garlic and chilli and lightly fry
  • Add the pumpkin and fry gently
  • Add enough stock to cover all the vegetables and simmer until the pumpkin is softened
  • Blend in a food processor or with a hand blender until smooth
  • Add coconut milk
  • Add tamari or soy sauce and season to taste
  • Cook for around 10 mins to allow all the flavours to mingle
  • Garnish with coriander and serve piping hot