Pacific Squash and Coconut Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I grew up in Tonga, a small group of islands in the South Pacific. Kabocha Squash is one of Tonga's main exports and this recipe is one of my family's creations for the plentiful squash season. See: /2012/10/12/recipe-squash-and-coconut-soup/ Ingredients:
3 cups peeled diced kabocha squash |
1/4 teaspoon chili powder |
1 tablespoon lemon juice |
400 g coconut cream |
2 medium onions, chopped |
salt and pepper |
1 lemon, zest of |
2 cups water |
Directions:
1. Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.
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