(CMR) Saturdays are the best soup day, aren’t they?
Given that it is a little overcast today over Grand Cayman, what better thing to have than a creamy soup for dinner. ‘
Today CMR is sharing a recipe for cream of pumpkin soup. Make sure you’ve got lots of pumpkin on hand.
Here’s what you’ll need:
1 tbs Olive Oil or 4 tbsp of butter
1 stalk of scallion
2 cloves garlic
1 Coconut or 400 ml coconut milk (13.5 oz) or 2 cups of cow’s milk.
2 tbsp of flour
2 tsp of salt
1 tsp of black pepper
Wash and dice pumpkin, not necessary to peel as the ‘skin’ contains plenty of nutrients.
Finely dice the onion.
Finely chop scallion
Prepare coconut by breaking, shelling, and blending. (You can use already prepared coconut milk or cow’s milk.
In a pot on medium-low heat, boil pumpkin in two cups of water with salt until the pumpkin is no longer solid and is very mushy. Occasionally stir to help liquefy the pumpkin. This should take between 10-15 mins.
Once the pumpkin is completely liquified, remove from the stove.
In a saucepan on medium heat, melt butter (alternately you can use Olive oil), and combine with diced onion and scallion.
To the saucepan with melted butter and diced onions, add in flour, salt, and pepper, slowly stir in the coconut milk.
Continue to stir until the mixture is able to coat the spoon.
Sir in the pumpkin continuously stirring for 2- 3 minutes.