Creamy Ayote Soup

Total Time

40 min

Couisine

Category

Soup

Diet

vegetarianvegangluten-free

Prep Time

10 min

Cook Time

30 min

Rest Time

Dish

Side dish

Link

Servings

4

Calories

~180 kcal

Garden Plants

SquashYellow onionRosemaryBlack pepperOregano

posted by

Joy

A comforting, herb-infused soup made with local pumpkin or ayote, carrots, and coconut milk. Creamy, warming, and perfect for rainy season nourishment.

1. Roughly chop the pumpkin/ayote and carrots into small cubes.
2. In a heavy-bottomed pot, sauté onion and garlic in water or oil until soft and aromatic.
3. Add the chopped pumpkin and carrots. Cook for 10–15 minutes, stirring often.
4. Pour in the coconut milk and water. Stir to combine.
5. Add thyme, rosemary, sage, oregano, salt, and pepper. Mix well.
6. Cover and simmer until vegetables are soft and fully cooked.
7. Turn off the heat and blend the soup using an immersion blender until smooth.
8. Return to low heat and cook a few more minutes. Stir in cream if using.
9. Serve hot with fresh bread, rice, or on its own.

Storage Notes:

• Keeps in the fridge for 3–4 days.
• Freezes well for up to 2 months.

Note: Nutrition per Serving is per bowl, without cream.