Haitian Calabaza Pumpkin Soup with Coconut and Butter
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Ingredients
- 600 g pumpkin, peeled and cubed
- 400 ml coconut milk
- 20 g butter
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 300 ml vegetable stock
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 4.4 g
- Carbohydrate
- 15.7 g
- of which sugars
- 8.6 g
- Fat
- 24.4 g
- of which saturates
- 20.3 g
- Fibre
- 2.6 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter with a little oil and fry the sliced onion and crushed garlic for 5 minutes until softened.
- 2
Add the pumpkin, coconut milk, vegetable stock and thyme sprigs, and bring to a simmer.
- 3
Cover and cook for 20-25 minutes until the pumpkin is completely soft.
- 4
Lift out the thyme sprigs and mash most of the pumpkin into the liquid to thicken it, leaving some chunks.
- 5
Ladle into bowls and serve hot.
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