Happy Halloween Everyone!
Every year, 31st October, carved pumpkins are put out on porches and doorsteps in the United States, but also other parts of the world. The practice of decorating “jack-o’-lanterns” originated in Ireland, where large turnips and potatoes served as an early canvas. The name comes from an Irish folktale about a man called Stingy Jack. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween tradition.
Pumpkin is a low-calorie (26kcal per 100g), low-fat vegetable, and contains 91.6% water (raw). It is also a great source of Vitamin A (8513 IU per 100g).
Pumpkin Coconut Soup
- 1 can coconut milk (400 ml)
- 1 cup water
- 1 tbsp coconut oil
- 4 cups peeled and diced pumpkin
- 1 red onion, diced
- 1 small red chili, diced
- Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
- 2 tsp turmeric powder)
- Some lemongrass
- 2 large garlic clove, chopped
- Peel from half of fresh lime
- Juice from half of fresh lime
- Put the oven on 200C. Cut a lid off the pumpkin and carve out the seeds. Fill the pumpkin with 3 tbsp of water and put the lid over. Roast the pumpkin seeds at the same time. Leave in the oven for 20 minutes until the pumpkin is soft enough to dig out the meat.
- Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, lime peel, water and coconut milk and bring to boil. Simmer on low heat for about 10-15 minutes.
- Transfer the rest of the mixture to a food processor or a blender. Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with fresh coriander leaves on top.
Preparation time: 10 minutes, cooking time: 15 minutes, number of servings: 4
Enjoy! . ★