Saint Lucia – Soupe de Citrouille – Caribbean Pumpkin Curry Soup with Orange

What Is Soupe de Citrouille?
Soupe de Citrouille is the French expression for pumpkin soup. Pumpkin-based soups are enjoyed throughout the Caribbean, although ingredients and preparation methods vary between islands and households. Saint Lucia's culinary heritage reflects African, Indigenous Caribbean, European and South Asian influences. While English is the country's official language, Saint Lucian French Creole, known as Kwéyòl, remains an important part of local culture. My Via Veggie Vegan version is a Saint Lucia-inspired interpretation rather than a reproduction of one specific traditional recipe. It combines pumpkin, Caribbean-style curry spices, coconut milk, ginger and fresh orange juice in a warming, aromatic plant-based soup.

Pumpkin in Caribbean Cuisine – A Versatile Ingredient
Pumpkin and other varieties of squash are widely used in Caribbean home cooking, particularly in soups, stews and vegetable dishes. The term pumpkin may refer to different squash varieties depending on the region. Its naturally sweet flavour and creamy texture make it an excellent partner for garlic, ginger, chili, coconut milk and aromatic spices. Pumpkin also provides dietary fibre and carotenoid pigments, including beta-carotene, which the body can convert into vitamin A. Vitamin A contributes to normal vision, immune function and the maintenance of healthy skin. Because beta-carotene is fat-soluble, the coconut milk and pumpkin seed oil in this recipe can help support its absorption.

Green Hokkaido – An Edible Pumpkin Bowl
Not every Hokkaido pumpkin has bright orange skin! Green-skinned Hokkaido-type pumpkins also exist and can have dense, sweet, slightly nutty flesh. Their skin is generally edible when thoroughly cooked, provided they are culinary varieties intended for consumption. This makes them ideal for creating attractive edible serving bowls. When hollowing out the pumpkins, leave sufficiently thick walls and a sturdy base so they can hold the hot soup after roasting. The flesh softens considerably in the oven, so avoid overcooking the shells until they collapse. Once the soup is finished, the tender roasted pumpkin flesh can be scraped from the inside and enjoyed along with the filling. Beautiful presentation, delicious flavour and less food waste!

Caribbean Curry Powder – A Blend of Cultural Influences
Caribbean-style curry powder is a mixture of aromatic spices rather than one fixed recipe. Depending on the blend, it may contain turmeric, coriander, cumin, fenugreek, mustard, allspice and other seasonings. Curry traditions in parts of the Caribbean reflect the culinary heritage of South Asian communities alongside other regional influences. In this soup, mild curry powder creates warmth and depth without overpowering the natural sweetness of pumpkin and orange. Briefly sautéing the spices in oil before adding the liquids helps release their aromatic compounds and intensifies their flavour. The result is a wonderfully fragrant base that complements the creamy coconut milk and fresh ginger.

Ginger and Garlic – The Aromatic Foundation
Fresh ginger and garlic are responsible for much of this soup's warming, savoury character. Ginger contains naturally occurring pungent compounds, including gingerols, which contribute to its distinctive slightly peppery flavour. Garlic contains sulfur compounds that create its characteristic aroma and develop a softer, more rounded taste during gentle sautéing. Together, they balance the sweetness of pumpkin and orange while complementing the curry spices. Cooking them briefly over medium heat helps release their aromas without burning the garlic. For my Via Veggie Vegan kitchen, this combination is practically irresistible – Team Garlic certainly approves!

Scotch Bonnet – Small Chili, Serious Heat
Scotch Bonnet peppers are closely associated with Caribbean cooking and are known for their intense heat and distinctive fruity aroma. They belong to the species Capsicum chinense and can be considerably hotter than common jalapeños. Even a very small piece may noticeably increase the spiciness of a dish. For this moderately spicy soup, use only a small amount and allow it to infuse the liquid while simmering. Remove the chili before blending to avoid unexpectedly intense heat. If you prefer a milder version, omit it entirely and rely on the curry powder and chili oil for gentle warmth. Always wash your hands thoroughly after handling hot chilies and avoid touching your eyes.

Coconut Milk – Creaminess with a Tropical Touch
Coconut milk gives this Caribbean-inspired soup its smooth, velvety texture and delicate tropical flavour. It is produced from coconut flesh and water and contains varying amounts of fat depending on the product. Coconut milk is relatively rich in saturated fatty acids, which can raise LDL cholesterol when consumed in excess as part of an overall diet high in saturated fat. Replacing some saturated fats with unsaturated fats is generally beneficial for cardiovascular health. In this recipe, 100 ml of coconut milk provides creaminess without overwhelming the pumpkin, curry spices and citrus notes. Its richness also helps balance the gentle heat of ginger and chili.

Fresh Orange Juice – Sweetness, Acidity and Balance
Freshly squeezed orange juice gives this soup its distinctive fruity character. Its natural sweetness complements the pumpkin, while its acidity balances the richness of the coconut milk. Orange juice also contributes fresh citrus aromas that work surprisingly well with ginger and curry spices. Adding it after blending helps preserve its bright flavour. Start with approximately 60 ml, taste the soup and gradually increase to 80 ml if you prefer a more noticeable citrus note. Because oranges vary in sweetness and acidity, adjusting the amount is more reliable than adding everything at once. The goal is a beautifully balanced savoury soup, not a pumpkin dessert!

Vegan Sour Cream and Pumpkin Seed Oil – The Perfect Finishing Duo
Vegan sour cream adds a creamy, slightly tangy contrast to the warm curry spices and naturally sweet pumpkin. Depending on the product, plant-based sour cream alternatives may be made from soy, oats, nuts or coconut-based ingredients, and their nutritional values can vary considerably. Pumpkin seed oil contributes a rich, nutty aroma and a striking dark-green colour. It also contains unsaturated fatty acids, including linoleic acid. Because its distinctive flavour is best appreciated without prolonged heating, pumpkin seed oil is particularly suitable for drizzling over finished dishes. Together, these two toppings create a delicious contrast in flavour, texture and colour – a happy little kitchen improvisation that turned into one of my favourite details of this recipe!

Zero Waste – Eat the Bowl and Save the Seeds
One of the most enjoyable features of this recipe is that the serving bowl becomes part of the meal. The roasted Hokkaido flesh and thoroughly cooked, tender skin can be eaten along with the soup, provided the pumpkin is an edible culinary variety. The flesh removed while hollowing out the pumpkins forms the base of the soup, so very little goes to waste. The seeds can also be cleaned, dried and roasted separately with a little oil and seasoning for a crunchy snack. Only the tough stems and any damaged or inedible parts need to be discarded. If you have leftover soup, cool it promptly, refrigerate it in an airtight container and enjoy it within approximately two to three days. Zero Waste, Full Flavour – exactly the Via Veggie Vegan philosophy!