Pumpkin, chilli and coconut soup
A pumpkin soup with ginger, Scotch bonnet chilli, thyme and coconut milk. Pumpkin may be replaced with butternut squash, and optional sweet potato or breadfruit can be added near the end. Serves 4 - 6 in about 60 minutes.
Ingredients
- Coconut milk400 ml
Instructions
5 steps- 1
Halve the pumpkin and cut it into wedges. Peel and deseed each wedge, then cut the flesh into 2.5cm cubes.
- 2
Put the pumpkin in a large saucepan with the chopped onion, ginger, garlic and chilli. Strip the thyme leaves from the sprigs and add them.
- 3
Pour in about 400ml water, bring to the boil and cook until the pumpkin has broken down to a pulp.
- 4
Add the coconut milk and season to taste with sea salt and black pepper. Reduce the heat and simmer for another 5 - 10 minutes.
10 min
- 5
If using, add sweet potato chunks - or breadfruit chunks instead - towards the end of cooking and cook until tender. Serve the soup hot in bowls.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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