Pumpkin grows with little fuss in Fijian gardens, and this silky soup has become a favorite in homes and resorts alike. It takes the island’s beloved pairing of pumpkin and coconut and turns it into a first course that tastes far more elegant than its humble ingredients suggest.
What makes it great: roasting the pumpkin first deepens its sweetness, while coconut cream and ginger give the soup a lush, fragrant finish. It is easy, comforting, and beautiful in the bowl — golden sunshine in soup form.

