Jamaican Pumpkin-Coconut-Soup Recipe

Name: Jamaican Pumpkin-Coconut-Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, 1 jalapeno pepper, 1 1/2 lbs pumpkin, and more.

Yes, Jamaican Pumpkin-Coconut-Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Pumpkin-Coconut-Soup

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