Joumou Soup with a Ugandan Twist

Ingredients

While the original Joumou soup is traditionally made with beef, carrots, and potatoes, this adapted version focuses on the flavors and ingredients commonly found in Ugandan cuisine. The use of pumpkin as the main ingredient pays homage to the original dish, but the addition of spices like ginger, garlic, and turmeric adds a distinct Ugandan twist. The substitution of coconut milk for heavy cream gives the soup a lighter and creamier texture, while the use of chili powder adds a touch of heat. We alse have the original recipe for Joumou, so you can check it out.

• 1 kg (2.2 lbs) pumpkin, peeled and diced 1 kg (2.2 lbs) pumpkin, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the turmeric powder and chili powder, coating the onions, garlic, and ginger with the spices.
4. 4.
   Add the diced pumpkin to the pot and mix well with the spice mixture.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
8. 8.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Spiced Pumpkin Soup hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin variety that is suitable for cooking, such as sugar pumpkin or butternut squash. Remove the seeds and peel the pumpkin before dicing it for the soup.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. If the coconut milk has separated, gently heat it in a saucepan and whisk until smooth before adding it to the soup.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the soup just before serving.
• If you prefer a spicier soup, increase the amount of chili powder or add a pinch of cayenne pepper.
• Serve the soup with a dollop of coconut cream on top for an added touch of richness.
• To make the soup more filling, add cooked lentils or chickpeas to the pot during the last few minutes of cooking.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Spiced Pumpkin Soup as a comforting main course for lunch or dinner. Accompany it with warm crusty bread or naan for dipping and soaking up the delicious flavors.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation. Pair it with a rustic wooden spoon for a cozy and inviting touch.