Soups
Pumpkin and Coconut Cream Soup
Ingredients
- - 800g pumpkin, peeled and cubed
- - 1 onion, chopped
- - 2 cloves garlic, minced
- - 750ml (3 cups) water or light stock
- - 250ml (1 cup) coconut cream
- - Salt and pepper, to taste
Method
- Place the pumpkin, onion, garlic and water in a large pot.
- Bring to the boil, then reduce heat and simmer for 20 minutes until the pumpkin is very soft.
- Blend until smooth using a stick blender or standard blender.
- Return to the pot, stir in the coconut cream and gently reheat without boiling.
- Season with salt and pepper and serve hot.
Introduction: Pumpkin grows readily in Cook Islands gardens and is often paired with coconut cream, a combination that appears across the soups and puddings of the islands.
Cultural Background: Pumpkin grows readily in Cook Islands gardens and is often paired with coconut cream, a combination that appears across the soups and puddings of the islands. This simple, comforting soup reflects everyday home cooking rather than feast-day fare.
Tips: Reserve a swirl of coconut cream to finish each bowl for presentation.
Variations: A pinch of grated fresh ginger can be added while simmering for warmth. Naturally vegan when made with water or vegetable stock.
Storage: Refrigerate for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop, stirring, without boiling.
Nutrition: Approx. 190 kcal per serving, 12g fat, 18g carbohydrate, 3g protein.
FAQs
Q: Can I make this soup vegan?
A: Yes, this recipe is naturally vegan when made with water rather than meat stock.