Pumpkin Soup with Coconut Milk (Sopa de Abóbora com Leite de Coco)
Sopa de Abóbora com Leite de Coco, or Pumpkin Soup with Coconut Milk, is a popular and comforting dish in Cape Verdean cuisine. This creamy and flavorful soup is perfect for a cozy night in or as a starter for a special meal.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced pumpkin to the pot and sauté for a few minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the pumpkin is tender.
- Once the pumpkin is soft, use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Remove the pot from the heat and serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of freshly ground black pepper.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 20g
- Fat
- 10g
- Protein
- 5g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Spatula Ladle
Serving suggestions
Serve the Sopa de Abóbora com Leite de Coco with crusty bread or a side salad for a complete meal.
Tips & tricks
For an extra touch of flavor, sprinkle some chopped fresh cilantro or parsley on top of the soup before serving.
Cost
$5