Solomon Islander Pumpkin and Coconut Soup
The Quirky Foodster Team
Ingredients
- Pumpkin, peeled and cubed — 4 cups
- Onion, chopped — 1
- Coconut milk — 2 cups
- Water or vegetable stock — 2 cups
- Grated ginger — 1 tsp
- Salt and pepper, — to taste
Method
- In a large pot, combine the pumpkin, onion, water or stock, and ginger.
- Bring to a boil, then reduce heat and simmer for 15 minutes, until the pumpkin is soft.
- Stir in the coconut milk and simmer for a further 5 minutes.
- Blend the soup until smooth using a stick blender or upright blender.
- Season with salt and pepper and serve hot.
Introduction: A smooth, comforting soup made from garden pumpkin and coconut cream, often prepared when pumpkins are harvested in abundance.
Cultural Background: A smooth, comforting soup made from garden pumpkin and coconut cream, often prepared when pumpkins are harvested in abundance.
Tips: Blend the soup in batches if using an upright blender, and vent the lid slightly to let steam escape safely.
Variations: This soup is vegetarian and vegan when made with vegetable stock.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
Nutrition: Approx. per serving: 210 kcal, 3 g protein, 15 g fat, 18 g carbohydrates, 3 g fibre.
FAQs:
Q: Can this soup be made ahead?
A: Yes, it keeps well in the refrigerator for a few days and reheats gently on the stovetop.
Q: Is this soup vegan?
A: Yes, as long as it's made with vegetable stock instead of a meat-based one.
- Pumpkin, peeled and cubed — 4 cups
- Onion, chopped — 1
- Coconut milk — 2 cups
- Water or vegetable stock — 2 cups
- Grated ginger — 1 tsp
- Salt and pepper, — to taste
Please log in to leave a comment.