Ingredients with Measurements:
- 1 medium-sized pumpkin, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh cilantro or parsley, chopped (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the curry powder, cumin, coriander, ginger, paprika, salt, and black pepper. Stir well and cook for 1-2 minutes until fragrant.
3. Add the pumpkin cubes and stir to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the pumpkin is soft and tender.
5. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through.
7. Taste and adjust seasoning as needed. If the soup is too thick, add more broth or coconut milk to thin it out.
8. Serve the soup hot, garnished with fresh cilantro or parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 195
Fat: 15g
Carbohydrates: 15g
Protein: 3g
Fiber: 3g
Sugar: 5g
Sodium: 678mg
Substitutions for ingredients:
- Pumpkin can be substituted with butternut squash or sweet potato.
- Coconut milk can be substituted with heavy cream or half-and-half.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add diced apples or pears for a fruity twist.
- Add cooked chicken or shrimp for a protein boost.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Use different spices such as cinnamon, nutmeg, or turmeric for a different flavor profile.
Tips and tricks:
- Be sure to use a sharp knife to peel and cube the pumpkin.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Adjust the amount of spices to your taste preference.
- Soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve soup in a bowl with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
Fresh cilantro or parsley, chopped
Pairings:
- Crusty bread or rolls
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Rice or quinoa
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, simmer it uncovered for a few minutes to reduce the liquid.
Food safety advice:
- Be sure to wash your hands and all equipment before preparing the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Joumou, or pumpkin soup, is a traditional Haitian dish that is often served on New Year's Day to celebrate Haitian independence. It is believed that the soup was originally a French dish that was brought to Haiti during colonial times.
Flavor profiles:
- Spicy
- Creamy
- Savory
- Warm
Serving suggestions:
Serve the soup as a main dish for lunch or dinner, or as a starter for a larger meal.
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Region: Haitian