Jamaican Pumpkin-coconut-soup

Submitted by Swiss Miss

"Very spicy and hot soup."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 29.58 ml olive oil
• 1 onion
• 1 jalapeno pepper
• 680.38 g pumpkin
• 1 potato
• chopped fresh ginger
• 1 piece lemongrass
• 591.47 ml vegetable stock
• 394.39 ml coconut milk
• 14.79 ml green curry
• salt
• pepper

directions

1. Peel and chop onion.
2. Remove the seeds of jalapeno pepper and cut into slices.
3. Peel and chop pumpkin.
4. Stew onion, jalapeno pepper and pumpkin in olive oil.
5. Add potato, ginger and lemongrass.
6. Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
7. Remove lemongrass and mash the soup to puree.
8. Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

Reviews

[tigerduck]

I've made this soup before. I think we have both the same cookbook, Miss Swiss :). Coconut milk, curry pastes and pumpkins/squashes are some of my favourite ingredients and they really work well in this soup. Yes, it is spicy, but lovely!