| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 9g | 7g | 35g |
| sugars | fibre | protein | salt |
| 8g | 6g | 6g | 0.90g |
I’m always seeking ways to bring together my Afro-Southern roots and my contemporary cooking style. This Pumpkin and Star Anise Soup does just that wonderfully. It’s a harmonious symphony of flavors, reminiscent of traditional West African cuisine yet carries the unassuming charm of classic southern dishes.
Cultivating Connections Through Cuisine
With each simmer and stir, the aroma of star anise mingles with pumpkin creates an enchanting scent that wafts throughout my kitchen. It reminds me of family gatherings, where my parents would share tales of our ancestral home in Nigeria. The richness of the soup is equivalent to the richness of the stories; full of spice, warmth, and tradition. The coconut milk gives the soup a velvety texture, adding a hint of exotic sweetness which works beautifully to round up the lingering peppery taste.
Flavor Profile and Pairing Ideas
This soup has a robust, earthy flavor, similar to those found in hearty West African groundnut soups. However, the use of star anise adds a distinct aromatic twist, giving it complexity while keeping it familiar. I often serve this soup as a starter during family dinners and festive occasions, and more often than not, it becomes the star of the evening.
It pairs wonderfully well with lighter, grilled entrees such as Spiced Chicken Thighs with Cucumber-Avocado Salsa or you could warm up your palette with a refreshing Mixed Green Salad with Sesame Vinaigrette.
Nutritional Wisdom
Besides being a taste bud tickler, this Pumpkin and Star Anise soup is also a powerhouse of nutrients! Star anise is known to be rich in antioxidants and vitamins A and C, and is often used in traditional medicine to combat inflammation and improve digestion. Pumpkin is a revered superfood loaded with beta carotene, fiber, and a host of essential vitamins and minerals. Not to forget the heart-friendly nature of olive oil and the goodness of anti-inflammatory ginger. It’s a recipe that is delectable and nourishing in equal measure.
What You’ll Need
- 1 large pumpkin (about 4 pounds)
- 4 whole star anise
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 5 cups vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh chives for garnish
Method
Step One
Start by preheating your oven to 200 degrees Celsius. Cut the pumpkin into big chunks, remove seeds, drizzle with olive oil and scatter the star anise over. Roast for about 30 to 40 minutes, or until the pumpkin is soft and cooked through. Once done, set it aside to cool.
Step Two
In a large pot, heat the tablespoon of olive oil over medium heat. Once it’s hot, add in the diced onion, minced garlic and finely chopped ginger. Cook for about 5 minutes or until the onion become translucent and the mixture is fragrant.
Step Three
When the pumpkin is cool enough to handle, remove the skin and add the flesh to the pot with the onion, garlic, and ginger. Stir everything together, making sure the pumpkin is well incorporated with the rest of the ingredients.
Step Four
Pour in the vegetable stock and bring the pot to a boil. Once it’s boiling, turn the heat down low and simmer for about 15-20 minutes.
Step Five
After simmering, remove the star anise from the soup. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth. Just make sure the soup is cool enough to handle before blending it.
Step Six
Stir in the coconut milk into the pureed soup. Season to taste with salt and pepper. Garnish with fresh chives before serving.
