The Pineapple Porch – Delicious Fall Vegetable Soup Recipe
A few years ago a friend of mine invited me over for lunch with some of her friends who were visiting from out of town. At the time we lived on an island in the Caribbean and, although it was fall, it was still about 1,000 degrees past “hot”. Nevertheless, we were determined to experience Fall somehow so we sat down under a whirling ceiling fan on her screened-in porch to the prettiest orange soup with homemade bread. I think we all had, at least, 3 bowls of soup that day, and after I returned home that afternoon I already wanted more so I emailed her for the recipe. I made the soup many times when we lived in the Cayman Islands and it quickly became a household favorite for us.
The original recipe called for fresh vegetables exclusive to our island in the Caribbean, including the Caymanian version of a pumpkin (different from an American pumpkin) and a starchy vegetable called breadfruit. When I moved to Tennessee I was afraid I wouldn’t be able to recreate the soup but I wanted to give it a shot. I substituted the Caymanian pumpkin for regular American canned pumpkin and added in butternut squash instead of breadfruit. It worked like a dream! Also, I have learned the key to this soup is the ginger and black pepper, it really elevates the flavors and gives it a unique autumn-esque feel that makes you crave it as soon as you feel the earliest hint of cooler weather.
The soup is hard to mess up and can really stand up to whatever you throw in it (literally), so make sure to check my recipes notes below for more information on substitutions.
I hope you enjoy this soup as much as I do!
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