Creamy Pumpkin Soup Recipe
This simple yet soul-satisfying recipe uses local ingredients and delivers a rich, velvety texture with just the right balance of sweet and savoury.
Ingredients
Equipment
Method
- Prepare the Pumpkin: If you have time, roast the pumpkin pieces in the oven at 200°C for 25-30 minutes for a deeper, richer flavour.
- Sauté the Aromatics: In a large sufuria, heat the oil or butter. Add the onions, garlic, and ginger, and sauté until the onions are soft and fragrant.
- Add Pumpkin and Spices: Stir in the pumpkin cubes, cumin, and thyme. Cook for 5 minutes to combine the flavours.
- Add Broth and Simmer: Pour in the broth, bring to a boil, then lower the heat and simmer for 20–25 minutes or until the pumpkin is tender.
- Blend Until Smooth: Using a hand blender or regular blender, purée the soup until silky smooth. Stir in the coconut milk or cream if using.
- Season and Serve: Season with salt and pepper to taste. Garnish with roasted seeds or a drizzle of coconut cream.
Notes
Serving Suggestions
Pumpkin is abundant in Kenyan markets and this soup offers a delicious way to make the most of the season. It’s nutritious, budget-friendly, and can be easily adapted with spices or local herbs to suit your taste. Perfect for family dinners or cozy evenings in, this pumpkin soup is more than just a trend—it’s comfort food at its finest.
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- Pair with toasted bread, garlic naan, or chapati.
- Great as a starter for a three-course meal or a hearty light dinner.
Pumpkin is abundant in Kenyan markets and this soup offers a delicious way to make the most of the season. It’s nutritious, budget-friendly, and can be easily adapted with spices or local herbs to suit your taste. Perfect for family dinners or cozy evenings in, this pumpkin soup is more than just a trend—it’s comfort food at its finest.
