PACIFIC SQUASH AND COCONUT SOUP
I grew up in Tonga, a small group of islands in the South Pacific. Kabocha Squash is one of Tonga's main exports and this recipe is one of my family's creations for the plentiful squash season. See: http://seeseiniblog.wordpress.com/2012/10/12/recipe-squash-and-coconut-soup/
Provided by 676coco
Categories Pumpkin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.
Nutrition Facts : Calories 204.9, Fat 8.2, SaturatedFat 7.8, Sodium 24, Carbohydrate 33.1, Fiber 1.3, Sugar 27.9, Protein 1.3
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