Jamaican Pumpkin-coconut-soup
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“Very spicy and hot soup.”
Jamaican Pumpkin-coconut-soup
0 recipe photos
READY IN:40mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 2 tablespoons olive oil
- 1 onion
- 1 jalapeno pepper
- 1 1⁄2 lbs pumpkin
- 1 potato
- chopped fresh ginger
- 1 piece lemongrass
- 2 1⁄2 cups vegetable stock
- 1 2⁄3 cups coconut milk
- 1 tablespoon green curry
- salt
- pepper
Directions
- Peel and chop onion.
- Remove the seeds of jalapeno pepper and cut into slices.
- Peel and chop pumpkin.
- Stew onion, jalapeno pepper and pumpkin in olive oil.
- Add potato, ginger and lemongrass.
- Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
- Remove lemongrass and mash the soup to puree.
- Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.
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Jamaican Pumpkin-coconut-soup