Ingredients
- 1 small pumpkin, peeled, seeded, and diced
- 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 cinnamon
- Salt and pepper to taste
- 1/2 cup shredded coconut, toasted
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the diced pumpkin, coconut milk, vegetable broth, curry powder, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Using an immersion blender, purée the soup until smooth. Season with salt and pepper to taste.
- Serve the soup hot, garnished with toasted coconut.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Immersion blender Soup bowls Serving ladle
Tools
Cutting board Knife Sauté pan
Serving suggestions
Serve the Caribbean pumpkin soup with a side of crusty bread or a fresh green salad for a complete meal.
Tips & tricks
For an extra kick of flavor, add a pinch of cayenne pepper or a squeeze of lime juice to the soup before serving.
Cost
$15