Island pumpkin coconut soup gives the vegetable section another easy comfort dish and expands the pumpkin coverage beyond roro-style sides. It feels especially useful for broadening the archive’s soup cluster.
If you enjoy this style of Pacific cooking, you may also want to try pumpkin roro, pumpkin leaf stew.
Ingredients
- 3 cups pumpkin, cubed
- 1 cup coconut milk
- 3 cups stock
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the pumpkin and stock.
- Simmer until the pumpkin is tender.
- Blend until smooth.
- Stir in the coconut milk, season, and serve.
Helpful Tips
- Blend carefully while the soup is hot.
- Add extra stock if you want a thinner soup.
FAQ
Can canned pumpkin be used?
Fresh pumpkin gives a better texture, but canned can work.
Is this served as a starter?
It can be served as a starter or a light meal.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 59 kcal |
| Fat | 81.5 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 78.2 g |
| Protein | 68.8 g |
| Sodium | 10060.8 mg |
| Cholesterol | 0 mg |
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