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Soup · Caribbean

Guyanese Pumpkin and Coconut Soup with Evaporated Milk

40 min Serves 4 ~293 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
  • 3 fresh thyme sprigs
  • 400 ml vegetable stock

Nutrition (per serving)

Calories
293 kcal
Protein
6.3 g
Carbohydrate
18.2 g
of which sugars
11 g
Fat
22.3 g
of which saturates
18.9 g
Fibre
2.6 g
Salt
0.86 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, vegetable stock, coconut milk and thyme sprigs, and bring to a simmer.

  3. 3

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

  4. 4

    Lift out the thyme sprigs and blend the soup until smooth, then stir in the evaporated milk.

  5. 5

    Reheat gently and ladle into bowls.

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