Creamy Pejibaye Soup

Ingredients

• 4 pejibaye fruits, peeled and seeded 4 pejibaye fruits, peeled and seeded
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Crispy bacon, for garnish Crispy bacon, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the peeled and seeded pejibaye fruits to the pot, along with the ground cumin and coriander. Stir well to coat the fruits with the spices.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the pejibaye fruits are tender.
4. 4.
   Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. 6.
   Place the pot back on the stove and heat the soup over low heat until warmed through.
7. 7.
   Serve the Creamy Pejibaye Soup hot, garnished with crispy bacon and fresh cilantro.

Treat your ingredients with care...

• Pejibaye fruits — Make sure to peel and seed the fruits properly before using them in the soup. The flesh should be soft and ripe for the best flavor and texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the soup.
• If you can't find pejibaye fruits, you can substitute with canned pejibaye pulp, which is available in some specialty stores.
• To make the soup even creamier, you can add a dollop of sour cream or Greek yogurt before serving.
• Experiment with different garnishes such as toasted pumpkin seeds or a drizzle of olive oil for added flavor and texture.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Creamy Pejibaye Soup as a comforting appetizer or a light lunch. Pair it with crusty bread or tortilla chips for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the soup before garnishing with crispy bacon and fresh cilantro. Serve in colorful bowls to showcase the vibrant orange color of the soup.