Aruban Pumpkin Soup
A smooth, comforting pumpkin soup with gentle sweetness and a velvety finish from coconut milk. Nutmeg gives it a warm aroma that suits the Caribbean style of serving pumpkin in savory soups as well as sweet dishes.
Prep
15m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 0.9kgPumpkin (peeled and cut into chunks)
- 160gOnion (finely chopped)
- 12gGarlic (crushed)
- 850mlVegetable Stock
- 250mlCoconut Milk
- 25gUnsalted Butter
- 1gNutmeg
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic until fragrant.
- 02
Add the pumpkin and the vegetable stock. Bring to a simmer and cook until the pumpkin is very tender.
- 03
Blend the soup until smooth, then return it to low heat.
- 04
Stir in the coconut milk, salt, black pepper, and nutmeg and warm the soup gently without boiling hard.
- 05
Serve hot.
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