| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 20g | 10g | 25g |
| sugars | fibre | protein | salt |
| 8g | 6g | 5g | 0.6g |
Why I Love Portuguese Pumpkin Cream with Coconut Milk and Curry
One of my most cherished culinary experiments has resulted in a dish so full of life and charm that it will give your average pumpkin soup a run for its money. The dish I’m speaking about is a unique Portuguese creation known as Pumpkin Cream with Coconut Milk and Curry. I stumbled upon this recipe during one of my travels to Portugal and couldn’t resist introducing it to my friends back home in Texas. I have always been passionate about offering conventional Southern dishes a contemporary edge, and this creamy, flavorful pumpkin delight ticks all the right boxes.
Dialogues in Diversity
This dish splendidly combines the warmth of Southern flavors with the subtly titillating nature of Portuguese cuisine. What stands out in the Pumpkin Cream with Coconut Milk and Curry recipe is its balance of flavors. It’s an indulgent fusion of sweet, savory and spicy elements, assertive yet delightfully mellow.
Its resemblance to traditional pumpkin soups is uncanny, but the addition of coconut milk and curry adds a fresh, luxurious character that is undeniably irresistible. Whether you choose to serve this alongside your favorite bread or pair it with a light salad, it’s a versatile addition to just about any menu or occasion.
Inspiration Behind the Dish
As a food enthusiast, I often seek inspiration from great chefs. In this case, it was none other than the acclaimed Portuguese chef José Avillez. His bold and innovative approach towards traditional Portuguese recipes stirred in me a desire to explore more, blend more. This was not a mimicry of any of his recipes, per say, but simply an emulation of his adventurous spirit in the kitchen.
This recipe is a playful dish that perfectly encapsulates my love for reinventing traditional recipes and introducing unique flavors to those in my world. Pumpkin Cream with Coconut Milk and Curry is not just another autumn gem, but an all-season sensation that I’m sure will become a beloved addition to your table too.
What You’ll Need
- 2 pounds of pumpkin, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of coconut milk
- 1 tablespoon of curry powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Method
Step One
Start by preparing all the ingredients. Peel and cube the pumpkin, finely chop the onion, and mince the garlic.
Step Two
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Saute until the onion becomes translucent and the garlic is fragrant – this should take about 5 minutes.
Step Three
Next, add the prepared pumpkin to the pot. Mix well to ensure that the pumpkin is coated in the oil. Continue to cook for about 10 more minutes, until the pumpkin starts to soften.
Step Four
Now it’s time to add the spices. Combine 1 tablespoon of curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, salt, and pepper to the pot. Stir well to make sure all ingredients are well mixed.
Step Five
Pour the 2 cups of coconut milk into the pot. Stir, and then lower the heat to low. Cover the pot and let it simmer for about 30 minutes. The pumpkin should be completely softened by now.
Step Six
Use a blender or immersion blender to puree the mixture until smooth. If you find the cream is too thick, you can add some water or vegetable broth to thin it out.
Step Seven
Taste and adjust the seasoning, adding more salt, pepper or spices if desired.
Step Eight
Serve the pumpkin cream in bowls, garnish with fresh cilantro if you like. Your Pumpkin Cream with Coconut Milk and Curry is ready to enjoy!
