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Main course · Caribbean

Dominica-Style Smooth Pumpkin and Coconut Soup

40 min Serves 4 ~305 kcal/serving ~£4.80 (£1.20/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 600 g pumpkin, peeled and cubed
  • 400 ml coconut milk
  • 100 g evaporated milk
  • 1 onion
  • 2 garlic cloves
  • 2 carrots, sliced
  • 300 ml vegetable stock

Nutrition (per serving)

Calories
305 kcal
Protein
6.5 g
Carbohydrate
20.7 g
of which sugars
13.1 g
Fat
22.4 g
of which saturates
18.9 g
Fibre
3.5 g
Salt
0.71 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  2. 2

    Add the pumpkin, carrots, coconut milk and vegetable stock, and bring to a simmer.

  3. 3

    Cover and cook for 20-25 minutes until the pumpkin and carrots are completely soft.

  4. 4

    Blend the soup completely smooth, then stir in the evaporated milk.

  5. 5

    Reheat gently, ladle into bowls and serve hot.

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