Nevisian Callaloo And Pumpkin Soup
This Nevisian Callaloo and Pumpkin Soup is a traditional dish from the beautiful island of St. Kitts and Nevis. It's a flavorful and hearty soup that combines the vibrant flavors of callaloo and pumpkin, creating a comforting and nutritious meal.
Ingredients
- 2 cups chopped callaloo leaves
- 1 cup diced pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the callaloo leaves, pumpkin, and scotch bonnet pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the coconut milk and season with salt and pepper to taste.
- Remove the soup from the heat and let it cool slightly before serving.
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
- 10g
- Fat
- 8g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Blender (optional for a smoother soup)
Serving suggestions
Serve the Nevisian Callaloo and Pumpkin Soup with a side of crusty bread or rice for a complete meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the heat level to your preference.
Cost
$10