Wan Maus with Chef Dan: Curried Pumpkin Soup

Pumpkin is a staple in Papua New Guinea, but Chef Dan argues that it deserves more than a place in an ordinary stew. His curried pumpkin soup turns the familiar ingredient into a dish with a richer, restaurant-style finish.

The recipe serves four to six people. Pumpkin, onion and garlic are roasted for about 45 minutes, allowing the edges to brown before the vegetables go into the pot. The pumpkin seeds are rinsed, seasoned with oil, salt and sugar, then toasted separately until golden and caramelised.

“

Pumpkin grows like it owns the place here in PNG, and it deserves better than just thrown into a stew.

A second onion, garlic and coriander stems are gently fried with curry powder. The roasted vegetables are then added with coconut cream and one litre of water. After cooling for 30 to 45 minutes, the soup is blended until smooth, reheated and finished with coconut cream, pepper and the toasted seeds.

Chef Dan presents the recipe as part of a broader idea of Modern Pacifica Food: taking ingredients that Papua New Guinean families already grow and trust, and giving them a new life on the plate.

“

It’s humble, it’s local, and done right, it tastes like something you’d pay good money for in town.