As the weather cools down, there’s no better way to warm up than with a bowl of spicy, creamy pumpkin soup. This Spicy Coconut Pumpkin Soup combines the velvety sweetness of calabaza pumpkin, the richness of coconut milk, and just a hint of heat from ají dulce pepper, creating a dish that’s equal parts comforting and exciting. With ground cumin and a touch of brown sugar, this soup brings out the best of fall flavors in a tropical-inspired way.

And what pairs better with a hearty bowl of soup than a glass of Kurvball BBQ Whiskey? The smoky, savory notes of Kurvball add depth to the coconut and pumpkin, bringing out the cumin’s warmth and the slight sweetness from the brown sugar. So grab a bowl, pour yourself a glass, and cozy up with this bold, flavorful soup.

Recipe: Spicy Coconut Pumpkin Soup

Ingredients:

• 2 tablespoons coconut oil
• 1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
• 1 small onion, minced
• 3 garlic cloves, minced
• 1 ají dulce pepper, seeded and minced
• 1 teaspoon dark brown sugar
• ½ teaspoon ground cumin
• 2 cups coconut milk
• 1 cup chicken broth or vegetable broth
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. Cook the Pumpkin:
   In a large saucepan over medium heat, heat the coconut oil. Add the pumpkin chunks, stir well, and cook, covered, for about 15 minutes until softened.

2. Sauté the Aromatics:
   Add the minced onion, garlic, and ají dulce pepper to the pan. Sauté, stirring occasionally, until the onion becomes translucent, about 3 to 5 minutes.

3. Add Seasoning and Sweetness:
   Stir in the dark brown sugar and ground cumin. Let it cook for another 2 to 3 minutes until the sugar melts and the spices become fragrant, coating the pumpkin with warm, earthy flavors.

4. Add the Coconut Milk and Broth:
   Pour in the coconut milk and broth, stirring well to combine. Bring the mixture to a gentle simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.

5. Blend the Soup:
   Using an immersion blender, blend the soup directly in the pan until smooth. If you don’t have an immersion blender, remove the solids with a slotted spoon, transfer to a blender or food processor, and purée until smooth, then return it to the pan.

6. Simmer and Season:
   Bring the soup back to a gentle simmer and cook for 5 more minutes to allow the flavors to meld. Season with salt and black pepper to taste.

7. Serve:
   Ladle the soup into bowls and garnish with fresh cilantro. Pair with a glass of Kurvball BBQ Whiskey to bring out the warmth and complexity of this tropical-inspired, spicy pumpkin creation.

This Spicy Coconut Pumpkin Soup is the perfect way to enjoy seasonal flavors with a twist. The combination of creamy coconut, earthy pumpkin, and smoky-sweet Kurvball BBQ Whiskey makes each spoonful unforgettable. Ideal for cozy fall evenings or as a surprising starter for your next dinner party, this soup is bound to impress and warm you up from the inside out. Enjoy!