Breadfruit Pumpkin Soup (with a bit of dasheen!)
(The breadfruit and dasheen leaves were from our October organic produce basket from Avondale Estate.)
1 cup chopped & peeled breadfruit
1/4 cup chopped & peeled pumpkin*
1/4 cup dasheen leaves
1 carton coconut milk (200ml )
3 cups of water
1 bunch/sprig of shadon beni
Salt (we used the Shadon Beni Salt from Tropickle Foods)
1. Combine breadfruit, pumpkin, dasheen, 1/2 carton of coconut milk and two cups of water in a pot. Cook until the breadfruit is fork tender. Let cool.
2. Remove a few pieces of the breadfruit and pumpkin to be added later to the soup as garnish (optional).
3. Add chopped shadon beni, a few pinches of salt, 1 cup of water and the remaining coconut milk to the soup pot.
4. Place the entire mixture in a blender and blend everything until smooth. (You may need to add more water depending on the desired thickness of the soup).
5. Return mixture to the pot to reheat, add the reserved breadfruit and pumpkin pieces and then eat!
* Make the pieces of pumpkin larger than the breadfruit because it cooks faster.
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