Soups
Pumpkin Soup with Coconut
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) caribbean pumpkin (calabaza), cubed
- 400 ml (1 3/4 cups) coconut milk
- 500 ml (2 cups) vegetable stock
- 1 (1) onion, chopped
- 2 (2) garlic cloves, minced
- 10 g (2 tsp) fresh ginger, grated
- 2 (2) thyme sprigs
- 1/4 tsp (1/4 tsp) nutmeg, freshly grated
- To taste (to taste) salt and black pepper
Method
- Sauté onion, garlic and ginger in a little oil until softened, about 4 minutes.
- Add pumpkin, thyme and stock; bring to a boil, then simmer 20 minutes until pumpkin is fork-tender.
- Remove thyme sprigs, then blend the soup until smooth.
- Stir in coconut milk and nutmeg, simmer 5 more minutes.
- Season with salt and pepper to taste before serving.
Introduction: Caribbean pumpkin is denser and sweeter than Western squash varieties; this coconut-enriched soup appears at Grenadian Sunday tables and festive gatherings as a comforting starter.
Cultural Background: Caribbean pumpkin is denser and sweeter than Western squash varieties; this coconut-enriched soup appears at Grenadian Sunday tables and festive gatherings as a comforting starter.
Tips: Roasting the pumpkin cubes first deepens the soup's flavour, though boiling is the traditional method. Add coconut milk after blending to keep its flavour bright rather than boiling it down.
Variations: Add a swirl of coconut cream and toasted pumpkin seeds as garnish. Include a diced carrot for extra sweetness and colour.
Storage: Refrigerate up to 4 days; freezes well up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding stock if too thick.
Nutrition: Approx. 190 kcal, 3 g protein, 12 g fat, 19 g carbohydrate per serving.
FAQs:
Q: Can I use butternut squash instead of Caribbean pumpkin?
A: Yes, it is a reasonable substitute with a similar texture.
Q: Is this soup vegan?
A: Yes, as written it contains no animal products.
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