This recipe is my version of the kind of spicy soups and sauces cooked in coconut milk from Zanzibar and the other cities on the coast of Kenya. They are Indian spices, but they are cooked with an African flair, and the aroma will infuse your entire house. This soup is creamy yet light and sweet from the pumpkins and carrots. With the spices that give it depth, it will quickly become a classic in your family.
Adapted from Smart Bites for Baby
Coconut Curry Pumpkin Soup From Zanzibar
1 tablespoon canola oil
1 tablespoon cumin
1 tablespoon tumeric
1 1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cardamon
Salt and pepper, to taste
1 pound pumpkin, cut into chunks
1 cup coconut milk
8 cups chicken stock
- Wash and peel the carrots, and then cut them into small chunks. Cut the onion into small slices.
- In a pan, heat the oil and add the onion, and cook on medium heat until it becomes translucent, about 5-7 minutes.
- Add the spices and cook for 2-3 minutes.
- Add the pumpkin and carrots and saute for 5 minutes.
- Add the coconut milk, chicken stock, and the rest of the ingredients, and bring to a boil. Simmer and cook for 60-90 minutes, until the pumpkin and carrots become soft.
- Remove from the heat, and, using a hand mixer, blend/puree the soup until it becomes smooth and frothy.
- Serve warm with crunchy bread or a bowl of rice.