A bowl of creamy goodness that soothes the soul. Living an island life means we have fairly warm weather all year. However that also means that whenever the weather dips lower than usual we feel it the most.
A cold front has us running for our sweaters and cuddling under a blanket. I personally love colder weather because who doesn’t love an excuse to get warm, cozy and snuggle. When you think of getting cozy, hot chocolate on the couch wrapped in a blanket with a good book. Or a nice leisurely hike in the mountains breathing in that fresh mountain air comes to mind.
Whatever you fancy in colder times, it’ll leave you craving this bowl of soup that’s warm, creamy and good to the last drop.
Sweet & Creamy Pumpkin Soup. Comfort in a bowl!
Course: EntréeDifficulty: Medium2
servings20
minutes1
hourIngredients
1.5 lb Pumpkin
1 can Coconut Milk
Small onion diced (Pantry Item)
4 cloves garlic (Pantry Item)
Salt and Pepper to taste. (Pantry Item)
1/4 cup water (Pantry Item)
Brown Sugar to taste (Pantry Item)
Directions
- Roast Pumpkin at 400 degrees for 45 minutes or until the skin pulls away.
- Peel Pumpkin and add to food processor or blender and puree.
- In a medium sauce or soup pot heat 2 tbsp. butter on medium heat.
- Add onions and garlic and sauté until translucent.
- Add pumpkin pumpkin puree and 1/4 cup water and stir well. Cook for a couple minutes.
- Add 1 1/2 cup coconut milk and cook for 15 minutes on low heat.
Notes
- Continuously stir the pot and keep on a low heat to prevent lumping or spotting of the coconut milk. I got distracted for no more than two minutes and spotting formed.
- An easier way is to boil the pumpkin for a few minutes instead of roasting. However, I prefer the flavour and texture that you get when the pumpkin is roasted.
Price Range: $500 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!