Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) pumpkin puree
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
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 onion and garlic and sauté until the onion is translucent.
3. Add the cumin, coriander, ginger, cinnamon, allspice, nutmeg, and cayenne pepper and stir to combine.
4. Add the pumpkin puree, broth, coconut milk, and brown sugar and stir to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have all the spices listed, you can use a pre-made pumpkin pie spice blend instead.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Use butternut squash instead of pumpkin for a slightly different flavor.
- Add a dollop of sour cream or Greek yogurt on top of the soup for a creamy finish.
Tips and tricks:
- Be careful when blending hot soup in a blender. Only fill the blender halfway and hold the lid down with a towel to prevent any accidents.
- If you want a smoother soup, strain it through a fine-mesh sieve after blending.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in a hollowed-out pumpkin for a festive presentation.
Garnishes:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Croutons
- Toasted pumpkin seeds
Pairings:
- Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pumpkin soup is a traditional dish in many Caribbean countries, especially during the fall and winter months.
Flavor profiles:
- This soup has a spicy and slightly sweet flavor, with hints of cinnamon, nutmeg, and coconut.
Serving suggestions:
- Serve the soup hot with your favorite garnishes and side dishes.
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Region: Caribbean