This silky pumpkin-and-sweet-corn soup includes tender dumplings and a spicy kick from Scotch bonnet chile.

Ingredients

• 1/4 cup unrefined coconut oil
• 1 red bell pepper, chopped (about 1 cup)
• 2 celery stalks, sliced (about 1 cup)
• 1 small yellow onion, chopped (about 1 cup)
• 2 scallions, thinly sliced (about 1/4 cup)
• 4 large garlic cloves, minced (about 4 teaspoons)
• 2 cilantro sprigs
• 5 thyme sprigs
• 1 teaspoon black pepper
• 3/4 teaspoon kosher salt
• 3 cups vegetable stock
• 3 cups water
• 2 cups chopped peeled fresh sugar pumpkin (about 1 small pumpkin) or kabocha squash
• 1 large carrot, peeled and chopped (about 1/2 cup)
• 1 (13.6-ounce) can unsweetened coconut milk
• 1 cup fresh or frozen corn kernels (about 2 ears)
• 1 scotch bonnet chile
• 2 cups fresh baby spinach
• 1/2 cup cassava flour (about 2 1/2 ounces)
• 2 tablespoons semolina flour
• 1/8 teaspoon kosher salt
• 1/4 cup warm water (110°f), plus more as needed

Directions

1. Melt oil in a large Dutch oven over medium. Add bell pepper, celery, onion, scallions, and garlic; cook, stirring occasionally, until soft and onion is translucent, about 5 minutes. Add cilantro, thyme, black pepper, and salt; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in vegetable stock, 3 cups water, pumpkin, and carrot. Bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer until pumpkin and carrot are very soft, about 30 minutes. Remove from heat, and stir in coconut milk.
2. Transfer pumpkin mixture to a blender. (Do not wipe Dutch oven clean.) Secure lid, and remove center piece to allow steam to escape. Place a towel over lid; process until very smooth and creamy, about 1 minute. Pour pumpkin mixture into Dutch oven; add corn and Scotch bonnet chile. Bring soup to a simmer over medium-low. Cook, stirring occasionally, until flavors meld and soup thickens slightly, about 30 minutes.
3. Stir together cassava flour, semolina flour, and salt in a medium bowl until combined. Make a well in the center of the flour mixture. Pour 1/4 cup warm water into well. Gradually mix water into flour mixture, using your hands, until a shaggy dough forms. Press and knead the dough together until a smooth, pliable dough forms, about 2 minutes, adding additional warm water as needed, 1 teaspoon at a time, until dough is pliable and smooth. Pinch off 1 small piece of dough, and roll in the palm of your hands to create a 2-inch-long (spinner) dumpling. Repeat process with remaining dough (makes about 60 dumplings). Set aside.
4. Bring soup to a simmer over medium. Add dumplings, one at a time, until all are added to the soup. Cook dumplings, stirring often to prevent sticking on the bottom of the pot, until cooked through and tender, about 20 minutes. Remove from heat; stir in spinach, and cook until wilted, 1 minute. Remove and discard Scotch bonnet chile before serving.