Jamaican-Style Pumpkin Soup

Ingredients

• 600 g pumpkin flesh (e.g., muskmelon pumpkin)
• 1 onion
• 1 Garlic clove
• 2 red chili peppers
• 2 tbsp Vegetable oil
• 400 ml vegetable broth (or chicken broth)
• 400 ml Coconut milk (canned)
• Salt
• ground pepper
• 2 tbsp chives

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and finely chop the onion and garlic. Wash, trim, and slice the chilies into rings. Sauté the pumpkin, onion, garlic, and chilies in hot oil for 2–3 minutes. Deglaze with broth. Scoop out the thick coconut cream with a spoon and add it to the soup. Simmer gently for about 30 minutes, stirring occasionally. Finally stir in the remaining coconut cream and season with salt and pepper. Serve on plates sprinkled with chives.

2. 2.

   A slice of white bread pairs wonderfully.