![]() ![]() Place in a saucepan and heat on medium until hot. If the soup is too thick, you can add a dash of milk or water. You will need a rubber spatula to get it all out of the container. Do not over blend, 10 seconds should do it. At this point you can stir until thoroughly mixed if you like it a little chunky or you can place it into your blender for a very quick burst if you like it really smooth. Mash the pumpkin well and measure out 1 to 2 cups (depending on how many servings you want)Īdd the coconut milk. If you are starting with raw pumpkin, cut pumpkin meat into 2 inch cubes (no rind, no seeds), place in a steamer or saucepan with enough water plus a dash of salt and cook it for approximately 15 – 20 minutes, or until tender. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk.ģ. Equal parts cooked pumpkin and canned coconut milkįor two people, that comes out to one cup pumpkin, one cup coconut milk. At the bottom of this blog you will find a list of other possible additions.įour basic ingredients gets you a great bowl of soup. But you’re only limited by your imagination. I like to add in items like minced onions, garlic, green peppers and top it with a dab of sour cream. Those ingredients alone makes a lovely, thick, stick to your ribs bowl of soup. What do you HAVE to have? 4 ingredients form the base: cooked pumpkin, canned coconut milk, salt and pepper. But for those who like a little pizzazz, this soup can still work for you. In fact, simple recipes are the norm for most of the islands. If you have some leftover pumpkin (or even a can of pureed pumpkin) you can literally have it cooked and on the table in 10 minutes. But my favorite recipe is also the easiest recipe you’ll find. ![]() Because pumpkins grow beautifully in the tropics, you can find a number of different recipes throughout Polynesia – especially Fiji, where pumpkin curry soup is quite popular. Our Pumpkin Soup recipe is brought to you by the Polynesian Cultural Center. ![]()
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