Pumpkin spice season is officially in full swing. The token fall flavor is showing up in everything from coffee to soup, and chefs at the Thomson Nyumba camps are experts at including it in their signature dishes. This classic Tanzanian coconut and pumpkin soup recipe is a crowd favorite among our guests, and for good reason: it’s the perfect blend of sweet and savory. Try it out this season and let us know what you think in the comments!
Tanzanian Coconut and Pumpkin Soup Recipe
- 2 tablespoons butter
- 1 onion, chopped
- 1 teaspoon minced garlic
- 2 cups water (or stock)
- 2 chicken bouillon cubes (or stock)
- 2 cups pumpkin puree (or 1 lb pumpkin pieces)
- 1 (14-ounce) can coconut milk
- 2 tablespoons fresh orange juice
- 2 teaspoons ground ginger
- 1 1/2 teaspoon chili powder
* Optional: 1 1/2 teaspoon pumpkin pie spice in place of ginger and chili
1. Melt butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes or chicken stock into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes.
2. Stir the pumpkin puree or pumpkin, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
3. Pour the soup into a blender, no more than half full. Puree in batches until smooth, and pour into a clean pot.
4. Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.