Spicy coconut pumpkin soup for a warming autumn dish

Ingredients for Spicy coconut pumpkin soup

• 30 ml coconut oil

• 450 g calabaza pumpkin, deseeded, peeled, cut into chunks

• 1 small onion, minced

• 3 garlic cloves, minced

• 1 ají dulce pepper, deseeded, minced

• 5 ml dark brown sugar

• 2.5 g ground cumin

• 480 ml coconut milk

• 240 ml chicken stock or vegetable stock

• salt and freshly ground black pepper

• 30 g chopped fresh coriander

How to make Spicy coconut pumpkin soup

1. Heat the coconut oil in a large saucepan over medium heat.

2. Add the pumpkin, stir well, and cover. Cook for 15 minutes until softened.

3. Add the onion, garlic, and ají dulce, stirring well. Sauté for 3–5 minutes until the onion becomes translucent.

4. Mix in the brown sugar and cumin, cooking for another 2–3 minutes until the sugar has melted.

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

6. Blend the soup into a smooth purée using an immersion blender. Alternatively, remove the solids with a slotted spoon, place them in a blender or food processor, and purée until smooth before returning to the pan.

7. Bring the soup back to a simmer and cook gently for 5 minutes to allow the flavours to combine.

8. Season with salt and black pepper to taste. Serve hot, garnished with fresh 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.