Tribute to Willem Van Oranje Pumpkin Soup

A community recipe by paola78

Not tested or verified by Nigella.com

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Introduction

I feel so Dutch when I eat this tasty pumpkin soup! I guess it's the BRIGHT orange color! That's why it reminded me of this country's greatest....Willem van Oranje!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6

Metric U.S.

900 grams pumpkin (cubed)
250 millilitres coconut milk
1½ teaspoons chilli paste (red)
½ lemon (rind of)
1 stock cube (herb)
750 millilitres water
1 onion (chopped)
2 cloves garlic (pressed)
1 tablespoon brown sugar
2 tablespoons olive oil
fresh coriander (chopped, to serve)

31¾ ounces pumpkin (cubed)
9 fluid ounces coconut milk
1½ teaspoons chilli paste (red)
½ lemon (rind of)
1 broth cube (herb)
26 fluid ounces water
1 onion (chopped)
2 cloves garlic (pressed)
1 tablespoon brown sugar
2 tablespoons olive oil
cilantro (chopped, to serve)

Method

Tribute to Willem Van Oranje Pumpkin Soup is a community recipe submitted by paola78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry onion, garlic, sugar in oil for about 8 minutes.

Add cubed pumpkin, water, stock cube, coconut milk, paste, rind and bring to boil. Let boil for about 3 minutes and then reduce to a simmer for 25 -30 minutes.

Puree and serve with coriander.

Fry onion, garlic, sugar in oil for about 8 minutes.

Add cubed pumpkin, water, broth cube, coconut milk, paste, rind and bring to boil. Let boil for about 3 minutes and then reduce to a simmer for 25 -30 minutes.

Puree and serve with coriander.