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Tribute to Willem Van Oranje Pumpkin Soup

A community recipe by

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!

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!

Ingredients

Serves: 6

Metric Cups
  • 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 ounce coconut milk
  • 1½ teaspoons chilli paste (red)
  • ½ lemon (rind of)
  • 1 broth cube (herb)
  • 26 fluid ounce 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.
  • Tell us what you think