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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the coconut flakes, brown sugar, coconut milk, cinnamon, and a pinch of salt until well combined.
Spoon small clusters onto the baking sheet.
Bake for 8–10 minutes until golden brown around the edges. Let them cool completely on the pan to crisp up.
Heat the butter or coconut oil in a large stockpot over medium heat.
Add the diced onion, bell pepper, and scallions. Sauté for 5 minutes until softened.
Stir in the garlic, grated ginger, thyme, and chopped rosemary. Cook for 1–2 minutes until fragrant.
Add the cubed pumpkin and carrots, stirring to coat with the aromatics.
Pour in the broth, allspice, nutmeg, salt, and black pepper.
Bring to a boil, then reduce heat to low, cover, and let simmer for 25–30 minutes, or until the pumpkin and carrots are fork-tender.
Remove from heat and strip the thyme stems out of the pot if using whole sprigs.
Pour in 1.5 cans of the coconut milk, reserving the remaining half-can for swirling on top.
Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety.
Taste and adjust seasoning with additional salt, pepper, or a pinch extra ginger if desired.
Simmer on low for an additional 5 minutes to combine all flavours.
Ladle the hot soup into 8 bowls.
Drizzle a spoon of the reserved coconut milk over each portion.
Top with a few toasted coconut drops right before serving for texture and contrast.
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For a spicier kick, add a pinch of cayenne pepper to the soup base.
If you prefer a thicker soup, reduce the amount of broth slightly.
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin, but the flavor and texture might differ slightly.
How can I make this soup vegan?
Use coconut oil instead of butter and ensure the broth is vegetable-based.
Can I freeze the soup?
Yes, the soup can be frozen for up to 3 months. Thaw and reheat gently before serving.
What can I use instead of coconut milk?
You can substitute with almond milk or cashew cream for a different flavor profile.
How do I store leftover coconut drops?
Store them in an airtight container at room temperature for up to a week.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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