Last week we vacationed on an island called Dominica. Dominica is known as the “Nature Island of the Caribbean”. It is simply stunning with waterfalls, rivers, ocean and pure green everywhere.
We stayed at a property called Jungle Bay. If you do a search for Jungle Bay on Trip Advisor, one common thing that everyone comments on is how good the food was.
My husband and I cannot agree more.
They offer food that is mostly vegetarian (chicken is available for meat eaters) and made up of ingredients that are locally grown. The menu changes every day based on what they have on hand.
As it is noted on their website, the mission of Jungle Bay is to enhance the natural environment and improve the livelihood of surrounding communities so that the region is improved in a sustainable way, while providing quality, comfortable nature-based experiences for their guests. The General Manager, Sam, told us that they avoid buying things outside the island as much as possible by being creative with what they have on hand to create healthy dishes for their guests.
During our 6-day stay there we had a chance to eat some very good Caribbean food made with locally grown fresh produce. Coconut, pumpkin, squash, ginger, plantain, yam, garlic, tangerine and papayas are to name a few.
The property offers several activities for its guests. Activities like hiking to several waterfalls, yoga classes, trip to the capital city Roseau, Dominican drumming lessons, and Caribbean Cooking classes.
When I heard about the Caribbean cooking class I was so excited as I was hoping to get recipes of some of the delicious food that we had during our stay. Come to find out most of the recipes are available for their guests at the Front Desk.
The Caribbean cooking class was held by the Food and Beverage Manager, Joanne, who, with her team in the kitchen, is the creator of most of the dishes we had been enjoying.
During the class, she introduced us to some of the local vegetables and gave us information about the culinary culture of Dominica. In addition, with the help of her chefs, two dishes were prepared; pumpkin ginger soup and fried coconut coated plantains. They both were very easy, quick to make, and tasty.
I must confess I have never been a fan of ginger but the minute my husband and I tasted this Pumpkin and Ginger soup, we both thought the same thing:
This should be on the blog!
It is creamy with a slight kick of ginger and is a vegan soup with a ton of flavor.
If you want a taste of the Caribbean in your very own home, try this Dominican Style Pumpkin Soup with Ginger. It is super healthy, “15 minutes-to-make” easy and delicious.
IF YOU LIKED THIS PUMPKIN GINGER SOUP, YOU MIGHT ALSO LIKE
- Vegetarian Butternut Squash Soup
- Roasted Kabocha Squash Soup
- Curry Tomato Soup
- Turkish Lentil Soup
- Jerusalem Artichoke Soup
- Broccoli and Feta Soup
OTHER PUMPKIN RECIPES YOU MIGHT LIKE
- Almond Flour Pumpkin Muffins
- Pumpkin Oat Muffins
- Easy Pumpkin Bread Recipe
- Pumpkin Sage Pasta Sauce
- Pumpkin Waffles
- Pumpkin Maple Bread Pudding
- Vegan Pumpkin Shake
- Pumpkin Quinoa Chili
Dominican Pumpkin Ginger Soup
- 1 1/2 lbs. pumpkin peeled and cut in cubes
- 4 cups vegetable broth
- 1 clove garlic peeled
- 2 tablespoons freshly grated ginger
- 1/2 tablespoon salt more or less to taste
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper optional
- 2-3 tablespoon toasted unsweetened coconut flakes
- Place the vegetable broth in a medium saucepan and heat until it boils.
- In the mean time, strain the grated ginger through a fine mash strainer. Reserve the liquid.
- Add the pumpkin, garlic, salt and pepper to the broth and cook until pumpkins are cooked thoroughly and easily pierced with a fork, 10 – 12 minutes.
- Transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
- Transfer it back to the pan, add the ginger juice and boil it one last time. Taste for seasoning and add more if necessary.
- When ready to serve, if desired, sprinkle it with cayenne pepper and toasted coconut flakes.