Kerala-style pumpkin seed soup with coconut milk
A Kerala-style soup: young pumpkin flesh and seeds cooked in coconut milk with green chilies and curry leaves. Serve warm, including the seeds.
In Kerala, nothing goes to waste: the fibrous pulp and tender seeds of a young green-skinned, white-fleshed pumpkin are transformed into a creamy soup, cooked in coconut milk with a few green chili peppers and curry leaves.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting5 min
- Total30 min
- DifficultyEasy
- CostBudget
- Cooking methodsaucepan
- Estimated cost$3.48 $0.87 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $1.15
- $2.30
- $0.03
Prices from US supermarkets.
Directions
- In a large pot, place the pulp and seeds, pour in the light coconut milk and enough water to cover them. ≈ 3 min
- Add the sliced chili peppers, curry leaves, and salt, then mix well. ≈ 4 min
- Boil for about 10 minutes, until the seeds are cooked through.
- Pour in the thick coconut milk, let it come to a simmer, then immediately remove from the heat.
- Serve warm, with the seeds still attached. ≈ 2 min
The bill
Kerala-style pumpkin seed soup with coconut milk
- 200 ml of thick coconut milk (full-fat)$1.15
- 400 ml of light coconut milk (second milk)$2.30
- salt$0.03
Total$3.48
that's $0.87 per person
Estimated price; varies by store.
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