Pumpkin Coconut Soup
This is a very simple recipe for pumpkin coconut soup. In Kiribati it's probably made with calabash pumpkins, but I used butternut squash because it's what I was available at the supermarket when I decided to make it (late summer). Perhaps it would have been better with pumpkin or sweet potatoes, but as this was, it was an utter failure. The soup just lacked flavor, and even my vegetarian daughter decided to skip it. If you're looking for a butternut soup recipe, this one rocks.
Pumpkin Coconut Soup
Ingredients
- 2 lbs calabash pumpkin, butternut squash or sweet potatoes.
- 2 Tbsp coconut oil
- 2 tsp minced ginger
- 1 can coconut milk
- salt & pepper to taste
Directions
Peel and remove seeds from the pumpkin or squash or peel sweet potatoes. Cut into 1" cubes.
Heat the coconut oil over medium-high heat in a medium saucepan. Add the pumpkin and minced ginger and cook until it starts to soften, stirring occasionally. Add enough water to cover the pumpkin, bring to a boil, turn heat to low and simmer, uncovered, for 20 minutes or until the pumpkin is soft. Using an immersion blender or a potato masher, puree until creamy. Stir in the coconut milk and salt and pepper to taste. Heat over medium-how until the soup is heated through.
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Adapted from Darlene's recipe at International Cuisine
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