Spicy Coconut Pumpkin Soup

Ingredients for Spicy Coconut Pumpkin Soup

• 2 tablespoons coconut oil

• 450g calabaza pumpkin, seeded, peeled, and cut into chunks

• 1 small onion, minced

• 3 garlic cloves, minced

• 1 ají dulce pepper, seeded and minced

• 1 teaspoon dark brown sugar

• 1/2 teaspoons ground cumin

• 475ml coconut milk

• 240ml chicken broth or vegetable broth

• Salt and freshly ground black pepper

• 2 tablespoons chopped fresh coriander

How to make Spicy Coconut Pumpkin Soup

Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.

Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.

Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.

Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.

Bring back to a simmer and cook gently for 5 minutes so the flavours combine. Season with salt and black pepper to taste. Serve hot, garnished with the coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.