Supu Ya Mboga Ya Nazi Na Nazi (creamy Pumpkin And Coconut Soup)
This creamy pumpkin and coconut soup, known as Supu ya Mboga ya Nazi na Nazi in Maasai cuisine, is a delicious and comforting dish perfect for chilly days. The combination of pumpkin and coconut creates a rich and flavorful soup that is sure to warm you up.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 can (400ml) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced pumpkin to the pot and cook for 5 minutes, stirring occasionally.
- Sprinkle the curry powder over the pumpkin and stir to coat evenly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.
- Stir in the coconut milk and let the soup simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Remove the pot from the heat and let the soup cool slightly.
- Using a blender, purée the soup until smooth.
- Return the soup to the pot and reheat if necessary before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Blender Wooden spoon
Tools
Knife Cutting board Ladle
Serving suggestions
Serve the creamy pumpkin and coconut soup with a sprinkle of fresh herbs and a side of crusty bread.
Tips & tricks
For an extra creamy texture, you can add a splash of coconut cream before serving.
Cost
$10