Caribbean Pumpkin Coconut Soup

Heat peanut oil in a large pot over medium heat. Add chopped onion, carrots, celery, and minced garlic to the pot. Cook until the onions are translucent and vegetables are slightly tender.

Pour in chicken stock and add bay leaves and cubed pumpkin flesh, allowing the mixture to come to a boil. Once boiling, reduce the heat and cover the pot, letting it simmer until the pumpkin is tender, about 20 minutes.

Stir in the ground allspice, nutmeg, ginger, coconut milk, orange juice, and lime juice.

Using an immersion blender, carefully blend the soup until it reaches a velvety smooth consistency. Alternatively, you may blend the soup in small batches using a blender or food processor. Reheat the blended soup to boiling point, then remove from heat and season with salt and freshly ground black pepper to taste.

Serve the soup in bowls and garnish with a drizzle of hot sauce if desired.