West Indian Pumpkin Soup
Pumpkin soup is a popular dish in West Indian cuisine, often enjoyed during the autumn season when pumpkins are abundant. It is known for its rich and creamy texture, combined with the warmth of spices like curry and cayenne pepper.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Pumpkin
- 400 ml Coconut milk
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Curry powder
- 1/2 teaspoon Cayenne pepper
- 500 ml Vegetable broth
- 2 tablespoon Lime juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoon Fresh cilantro
Instructions
- In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
- Add the curry powder and cayenne pepper, and cook for another minute.
- Add the pumpkin, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
- Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.