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Sopi Pampuna (pumpkin soup): recipe illustration
Soups

Sopi Pampuna (pumpkin soup)

A smooth pumpkin velouté seasoned with onions, spices and coconut milk, very popular at family meals. Its natural sweetness and velvety texture make it a comforting dish, served hot as a starter or on its own.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

201 kcal per serving

Protein
4.1 g
Carbohydrates
13.1 g
of which sugars
6.5 g
Fat
14.1 g
of which saturated fat
9.3 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pumpkin and carrot, then cut them into cubes about 3 cm across.
  2. Sauté the chopped onion and minced garlic in the oil for 5 minutes without browning them.
  3. Add the pumpkin, carrot and spices, stir and let sweat for 3 minutes.
  4. Pour in the stock, bring to the boil, then simmer over medium heat for 20 minutes, until the vegetables are tender.
  5. Blend finely with an immersion blender, then stir in the coconut milk.
  6. Adjust the seasoning, reheat without boiling and serve.

Variations and tips

Version without coconut milk. Replace the coconut milk with 20 cl of crème fraîche or whole milk.

Roasted version. Roast the pumpkin in the oven at 200 °C for 25 minutes before blending for a deeper flavour.

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Original Ecomely recipe.