I chose to make this Pumpkin soup from Martinique because I had some pumpkin puree and coconut milk on hand, as well as most of the spices and seasonings in the soup. The flavors in this soup were so complimentary, spicy, sweet, acidic, and earthy...
Pumpkin and Coconut Soup
1/4 c. butter
1 c. peeled, chopped onion
1 lb. pumpkin, seeded, peeled and diced
1 tbsp. ginger
2 tbsp. curry powder
1 28 oz. can coconut milk
1/4 c. sour cream
1/3 c. fresh lime juice
2 tbsp. salt
2 tbsp. pepper
1/4 c. grated coconut
2 tbsp. grated lime peel
In a large saucepan, melt the butter over low heat. Add the onion, cook for 10 minutes. Add the pumpkin and simmer for 5 minutes. Season with ginger and curry powder.
Cover with 1 c. of water, simmer for 30 minutes. Stir in the coconut milk and simmer for another 20 minutes.
Blend the soup until smooth and creamy, stir in the sour cream and lime juice, season with salt and pepper.
Turn into a soup bowl, sprinkle with coconut and lime peel.