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.

Pumpkin Soup with Coconut Milk (Sopa de Abóbora com Leite de Coco)

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

  1. 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.
  2. Add the diced pumpkin to the pot and sauté for a few minutes.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the pumpkin is tender.
  4. Once the pumpkin is soft, use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. 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