Seychellois-style Creamy Pumpkin Soup

Ingredients

While the original Zuppa alla Valdostana is a hearty Italian soup made with fontina cheese and bread, this Seychellois adaptation focuses on the use of local ingredients and flavors. The Seychellois-style creamy pumpkin soup replaces the cheese and bread with coconut cream and Seychellois spices, giving it a unique tropical twist. We alse have the original recipe for Zuppa alla Valdostana, 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, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Seychellois curry powder 1 tablespoon Seychellois curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish
• Coconut cream, for drizzling Coconut cream, for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced pumpkin to the pot and cook for a few minutes until slightly softened.
3. 3.
   Sprinkle the Seychellois curry powder, ground cumin, and ground coriander over the pumpkin. Stir well to coat the pumpkin with the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh herbs and a drizzle of coconut cream.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin that is ripe and sweet for the best flavor in the soup. You can also use butternut squash as a substitute.
• Seychellois curry powder — If you can't find Seychellois curry powder, you can make your own by combining equal parts of ground turmeric, ground cumin, ground coriander, ground ginger, and ground cinnamon.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the soup.
• If you prefer a thinner consistency, you can add more vegetable broth or coconut milk to adjust the thickness of the soup.
• Serve the soup with crusty bread or Seychellois roti for a complete meal.

Serving advice

Serve the Seychellois-style creamy pumpkin soup as a starter or a light main course. It pairs well with a fresh green salad or a side of steamed vegetables.

Presentation advice

When serving the soup, drizzle a swirl of coconut cream on top and garnish with fresh herbs. You can also sprinkle some toasted coconut flakes for added texture and visual appeal.