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