I have recently discovered that the most beloved soup here at home is actually a creation of my own mother. I thought all the pumpkin soups ware creamy, sweet and with an all-characteristic coconut aroma. Wait, coconut? What?
It was investigating this passion for this pumpkin soup that I discovered it only existed in my house, back in Rio de Janeiro.
My friends from all over Brazil had never even heard of this combination. The success was international when I gave the tip to a colleague from Lithuania and she almost hugged me when she came to thank me later.
So, internet friends, now this gem will now be shared with the world. Write it down because it's so easy to do!
500g butter squash or golden nugget pumpkin
250 ml of coconut milk
1 medium onion
2 small carrots (optional)
½ tablespoon ginger powder
½ teaspoon of nutmeg powder
salt to taste
Cut the pumpkin into small pieces and shove it in the oven. Let it bake on high heat for 20 to 25 minutes or until tender.
Cut the carrots into smaller pieces and cook them in the stew until they are tender.
Remove the peel from the pumpkin, the seeds and fibers stuck in the seeds. You can wait to cool it down before doing this and avoid some serious burning in your fingers.
Add the cooked pumpkin and other ingredients in a pan and with the help of a hand mixer blend everything until it is homogeneous.
Bring to low heat to simmer for 10 minutes. Correct the salt and try not to eat it all at once.
Note: I used raw onion, but you can sauté it before, if you prefer. Another important thing to say is that after the soup cools it gets even creamier, almost a pure, so when you reheat it do not hesitate to put some water in your portion to adjust the consistency to your taste.