Pumpkin, Chilli And Coconut Soup
This warming pumpkin soup is a comforting blend of savory and sweet flavors, perfect for chilly days. The combination of pumpkin, coconut milk, and spices creates a rich and aromatic dish that will tantalize your taste buds. Adding optional breadfruit or sweet potato adds a delightful twist to this already delicious soup. Enjoy a bowlful of this hearty soup to warm you up from the inside out!
— Constant Cookbook
Ingredients
- 1 medium pumpkin
- 1 large white onion
- 2.5cm/1in piece of root ginger
- 2 garlic
- ½ Scotch bonnet chilli
- 4–5 sprigs thyme
- 400ml/14fl oz coconut milk
- sea salt and freshly ground black pepper
- or sweet potato chunks, to taste (optional) breadfruit
Instructions
- Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
- Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
- Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
- Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5â10 minutes.
- If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
Nutrition
- Calories: 177kcal
- Carbohydrate Content: 14g
- Fat Content: 11g
- Fiber Content: 3.5g
- Protein Content: 3g
- Saturated Fat Content: 10g
- Sugar Content: 8g
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