Posted on December 10, 2021
How to Make Pumpkin Soup In Africa
Pumpkin soup is a nutritious and traditional dish for many cultures. Pumpkin is rich in essential vitamin A, which our body needs during the winter months. Pumpkins are also known as ugu in Africa. Ugu leaves are the main ingredient for the pumpkin soup. And it's easy to buy online. You can also visit kirifoods.co.uk/chilled-frozen-food/frozen-vegetables/frozen-ugu-leaves-500g.html to buy ugu leaves.
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Choose a small pumpkin (about 3 pounds) that is perfect and heavy. This soup is served in a pumpkin bowl.
What do you need:
3 pounds pumpkin
3 pounds pumpkin leaves
6 oz croutons seasoned with onions and garlic
1 litre and a half
Sprigs of fresh tarragon or dried tarragon
Preheat the oven to 350 °.
The first step is to cut the "cap" from the top of the pumpkin. Use a small knife and cut off the top of the pumpkin so that it is large enough to add to the soup. Now remove the fibre and core from the inside. Save the seeds to make roasted pumpkin seeds. Leave the flesh in the pumpkin whole.
Then we'll replace the layers of croutons and cheese. Add some croutons first, then cheese, then repeat until the pumpkin is full.
Slowly pour half and half over the pumpkin only. Sprinkle with sea salt and pepper. Add a sprig of fresh tarragon to the soup. If you don't have a fresh one, sprinkle some dried tarragon into the soup and stir.
Replace the pumpkin lid and place the entire pumpkin on a baking sheet, cake, or cookie sheet. Put in the oven and bake for 1 hour. The pumpkin is soft enough to scratch the skin of the soup. Eat pumpkin skin or serve in a bowl.