Ingredients with Measurements:
- 1 medium-sized pumpkin, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can coconut milk
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the cubed pumpkin, cinnamon, cloves, salt, and pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the pumpkin is tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
8. Return the soup to the pot and stir in the can of coconut milk.
9. Heat the soup over low heat until it is warmed through.
10. Taste and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 18g
Protein: 4g
Fiber: 3g
Sugar: 7g
Substitutions for ingredients:
- Pumpkin can be substituted with butternut squash or sweet potato.
- Coconut milk can be substituted with heavy cream or almond milk.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add a tablespoon of curry powder for a spicy twist.
- Top with croutons or roasted pumpkin seeds for added crunch.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your liking by adding more or less cinnamon and cloves.
- Make sure the pumpkin is fully cooked before blending to ensure a smooth and creamy soup.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of cinnamon on top.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Sour cream or Greek yogurt
- Chopped fresh herbs, such as parsley or cilantro
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the pumpkin is fully cooked before blending to avoid any foodborne illnesses.
- Store the soup in the refrigerator for up to 3 days to prevent spoilage.
Food history:
Coconut milk pumpkin soup, also known as joumou, is a traditional Haitian dish that is typically served on New Year's Day to celebrate Haitian independence. The soup is said to have originated during the Haitian Revolution, when enslaved Africans were not allowed to eat the soup that was reserved for their French masters. After gaining their independence, Haitians began to make the soup as a symbol of their freedom and resilience.
Flavor profiles:
Creamy, sweet, and savory with a hint of cinnamon and cloves.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, or as a starter for a holiday meal.
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Region: Haitian