In the Kenyan cuisine, Pumpkin is used in various ways; e.g to make soups, as a side dish or as a substitute for potatoes while its soft and tender leaves are used to make the famous mukimo – a Kenyan delicacy. Here is a simple and quick recipe for a tasty silky textured Pumpkin soup! Enjoy 🙂
5 tablespoons of olive oil
1 onion, finely chopped
5 cloves of garlic, minced
Fresh ginger, minced
1Kg Pumpkin, washed, peeled, deseeded and coarsely chopped
1 fresh carrot, washed, peeled and coarsely chopped
1 potato, washed, peeled and coarsely chopped
1 ½ litres of vegetable or chicken stock (hot)
½ cup double cream (optional)
Salt and freshly ground pepper to taste
Handful dry pumpkin seeds for garnishing
In a large saucepan, heat 5tablespoons of olive oil then gently fry onions, garlic and ginger until soft. Add pumpkin, carrot and potato to the sauce pan and carry on cooking for about 10 minutes, stirring occasionally till its soft
Pour the hot vegetable or chicken stock into the sauce pan, stir gently then bring it to boil. Lower the heat to medium and simmer for 20-25 minutes until tender
Add the double cream (if any) and simmer for about 2-3 minutes. Season with salt and freshly ground pepper
Puree with a hand blender till smooth.
Garnish with dry pumpkin seeds before serving.
Tips A few drops of olive oil can be drizzled when serving to add more taste. For an extra velvety consistency the soup can be pushed through a fine sieve into another pan before served. This soup can be frozen for up to 2 months.