Soups
Kiribati Pumpkin Coconut Soup
Ingredients
- 600 g (1.3 lb) pumpkin, peeled and cubed
- 500 ml (2 cups) water or light stock
- 250 ml (1 cup) coconut cream
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 tsp sea salt
- 1/4 tsp black pepper
Method
- Place pumpkin, onion, garlic and water in a large pot and bring to a boil.
- Reduce heat and simmer for 20 minutes until the pumpkin is very soft.
- Blend or mash the mixture until smooth.
- Stir in coconut cream, salt and pepper, and gently reheat without boiling.
- Serve hot as a starter or light meal.
Introduction: Pumpkin was introduced to Kiribati's atolls as one of the few vegetables that tolerates poor coral soil, and it became a valued addition to a diet otherwise centred on fish and coconut.
Cultural Background: Pumpkin was introduced to Kiribati's atolls as one of the few vegetables that tolerates poor coral soil, and it became a valued addition to a diet otherwise centred on fish and coconut. This creamy soup pairs the vegetable with coconut cream, a hallmark combination in island cooking.
Tips: Add the coconut cream after blending and keep the heat low so it doesn't split.
Variations: A pinch of curry powder can be stirred in for a spiced version, reflecting the Chinese and colonial-era influences on Kiribati cooking.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, stirring often; avoid boiling to prevent the coconut cream from separating.
FAQs:
Q: Can this soup be frozen?
A: Yes, freeze without the coconut cream and stir it in fresh after reheating.
Q: Is this soup naturally vegan?
A: Yes, as written it is fully plant-based.
Please log in to leave a comment.