Ugandan Pumpkin Soup (ekyumakyama)
This Ugandan Pumpkin Soup, also known as Ekyumakyama, is a comforting and flavorful dish that is perfect for the cooler months. Made with simple ingredients, this soup is easy to prepare and is sure to warm you up from the inside out.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
- Add the diced pumpkin to the pot and stir to combine with the onion mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the pumpkin is tender.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender and blend in batches.
- Stir in the coconut milk and season with salt and pepper to taste.
- Serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of black pepper.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Immersion blender or regular blender
Tools
Cutting board Knife Grater Measuring cups and spoons
Serving suggestions
Serve the Ugandan Pumpkin Soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some ground nutmeg or cinnamon on top of the soup before serving.
Cost
$10