Seychelles Pumpkin SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:46.5 kcal
Proteins:2.1 g
Fats:1 g
Carbohydrate:9.2 g
Fibers:1.9 g
Sugar:2.5 g
Cholesterol:2.9 mg
Sodium:96.2 mg
Calcium:29.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
turban squash, pumpkin or other winter squash
10
young carrots, cut up
500
ml
white beans, cooked or canned
250
g
uncooked ham, cut into cubes
1
coconut
4
cloves of garlic, minced
2
onions, thinly sliced
30
ml
oil
1
small chili pepper
2
ml
saffron
salt
METHOD
- Remove the "lid" from the squash; hollow out the cavity, removing the seeds; cut the flesh into large pieces;
- heat the oil in a soup pot; sauté the squash, garlic, onion and ham for a few minutes;
- cover with water; season with salt; add the chili and saffron; simmer for 30 minutes;
- meanwhile, crack open the coconut; add the coconut water to the cooking liquid; cut the flesh into small pieces and add it to the pot;
- after 30 minutes of cooking, add the carrots and beans; cook for 10 minutes; correct the seasoning; serve hot..
CHEF'S NOTES
Soup made with turban squash, ham, coconut and white beans.
Residents of the Seychelles use the hollowed out turban squash as a tureen. If you don't have turban squash, you could use a pumpkin.
If you don't have fresh coconut, substitute a can of coconut milk or water and a package of coconut.
