Caribbean Pumpkin Soup With Toasted Coconut

Warm up with a taste of the Caribbean with this delicious and comforting pumpkin soup. The addition of toasted coconut adds a delightful crunch and nutty flavor to this rich and creamy soup.

Caribbean Pumpkin Soup With Toasted Coconut

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

  1. In a large pot, sauté the onion and garlic until softened.
  2. 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.
  3. Using an immersion blender, purée the soup until smooth. Season with salt and pepper to taste.
  4. 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