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Coconut Curry Pumpkin Soup

This recipe is my version of the kind of spicy soups and sauces cooked in coconut milk from Zanzibar and the other cities on the coast of Kenya. They are Indian spices, but they are cooked with an African flair, and the beautiful aroma will run through your entire house.

This soup is creamy, yet light, and—at the same time—sweet from the pumpkins and carrots. With the spices that give it depth, this recipe will quickly become a classic in your family.


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4 carrots

1 onion

1 tablespoon canola oil

1 tablespoon cumin

1 tablespoon turmeric

1 1/2 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cardamon

Salt and pepper, to taste

1 pound of pumpkin cut into chunks

1 cups coconut milk

8 cups chicken stock


1. Wash and peel the carrots, and then cut them into small chunks. Cut the onion into small slices.

2. In a pan, heat the oil and add the onion and cook on medium heat until it becomes translucent, about 5 to 7 minutes.

3. Add the spices and cook for 2 to 3 minutes.

4. Add the pumpkin and carrots and sauté for 5 minutes.

5. Add the coconut milk, chicken stock and the rest of the ingredients, and bring to a boil. Simmer and cook for 60 to 90 minutes, until the pumpkin and carrots become soft.

6. Remove from the heat, and using a hand mixer, blend/purée the soup until it becomes smooth and frothy.

7. Serve warm with crunchy bread or a bowl of rice.

From Smart Bites for Baby, by Mika Shino

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