Barbudan Pumpkin Soup With Coconut Milk

Warm up with a taste of the Caribbean with this Barbudan Pumpkin Soup with Coconut Milk. This creamy and flavorful soup is a popular dish in Antiguan and Barbudan cuisine, perfect for a cozy night in or for entertaining guests.

Barbudan Pumpkin Soup With Coconut Milk

Ingredients

  • 4 cups diced pumpkin
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tsp curry powder
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the diced pumpkin, curry powder, and nutmeg. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
  4. Using an immersion blender, purée the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper to taste.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
5g
Fat
10g

Supplies

Large pot Immersion blender Soup ladle

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Barbudan Pumpkin Soup with Coconut Milk with a side of crusty bread or a simple green salad for a complete meal.

Tips & tricks

For an extra touch of flavor, garnish the soup with a drizzle of coconut milk and a sprinkle of fresh cilantro before serving.

Cost

$10