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
posted by
Joy
Ingredients
Name | Amount | Unit | Notes |
|---|---|---|---|
1 | kg | washed | |
2 | unit | medium, chopped | |
2 | cup | ||
1 | cup | optional, for richness. If not added the dish is vegan | |
2 | cloves | chopped | |
1 | unit | medium, chopped | |
0.5 | teaspoon | ||
to taste | |||
0.5 | teaspoon | ||
0.5 | teaspoon | ||
to taste | |||
0.5 | teaspoon | ||
2 | cup | ||
3 | tablespoon | for sautéing |
Description
A comforting, herb-infused soup made with local pumpkin or ayote, carrots, and coconut milk. Creamy, warming, and perfect for rainy season nourishment.
Instructions
- Roughly chop the pumpkin/ayote and carrots into small cubes.
- In a heavy-bottomed pot, sauté onion and garlic in water or oil until soft and aromatic.
- Add the chopped pumpkin and carrots. Cook for 10–15 minutes, stirring often.
- Pour in the coconut milk and water. Stir to combine.
- Add thyme, rosemary, sage, oregano, salt, and pepper. Mix well.
- Cover and simmer until vegetables are soft and fully cooked.
- Turn off the heat and blend the soup using an immersion blender until smooth.
- Return to low heat and cook a few more minutes. Stir in cream if using.
- 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.
Nutrition per Serving
Name | Calories | Protein | Fat | Carbohydrates | Fiber | Sodium |
|---|---|---|---|---|---|---|
~180 kcal | ~10 g | ~20 g | ~4 g |