INGREDIENTS:
- 1 med sugar pumpkin approx 2-3 lbs
- 1 small head garlic
- 2 T neutral oil
- 1 lee cleaned & finely chopped
- 2 T red curry paste
- 2 tsp curry powder
- 2 tsp minced ginger
- 3 cups veggie broth
- 1 cup canned coconut milk
- Juice of 1 lime
- 1 tbl maple syrup
- kosher salt and fresh cracked pepper
INSTRUCTIONS:
- To Roast Sugar Pumpkin: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush pumpkin with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray cut side up & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 45-60min ). Let cool. Skin should peel off easily.
- Heat large pot/Dutch oven over med heat, drizzle oil when hot add leeks, cook till translucent 5-7 min
- Add red curry paste, ginger, and curry powder, mix to coat leeks, heat 1-2 min till paste becomes a dark red & fragrant. Add broth, mix well, scraping up any brown bits from the bottom of pot.
- Using a high speed blender, carefully transfer soup from pot to blender, also add peeled pumpkin, & squeeze out garlic cloves from skin. Purée till smooth 1-3 min. Be careful when blending hot liquids. I leave my lid partially open & put a kitchen towel on top of pitcher lid. Alternatively you can use an immersion blender, and blend directly in the pot
- Transfer back to pot & simmer approx 20 min for flavors to meld
- Add coconut milk, & heat through. Add lime juice, maple syrup, & season to taste
- I served my soup in a roasted pumpkin bowl, with toasted pepitas, more coconut cream, & toasted baguette with non-dairy ricotta, chives, & maple syrup. Enjoy!!
Roasted Thai Spiced Pumpkin & Leek Soup
What you need:
1 med sugar pumpkin (approx 2-3 lbs), 1 small head of garlic, 2 T olive oil, 1 leek cleaned & finely chopped, 2 T red curry paste, 2 tsp curry powder, 2 tsp minced ginger, 3 cups veggie broth, 1 cup canned coconut milk, Juice of 1 lime, 1 tbl of maple syrup, sea salt/ fresh cracked pepper
To Roast Sugar Pumpkin: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush pumpkin with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray cut side up & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 45-60min ). Let cool. Skin should peel off easily.
Heat large pot/Dutch oven over med heat, drizzle oil when hot add leeks, cook till translucent 5-7 min
Add red curry paste, ginger, and curry powder, mix to coat leeks, heat 1-2 min till paste becomes a dark red & fragrant. Add broth, mix well.
Using a high speed blender, carefully transfer soup from pot to blender, also add peeled pumpkin, & squeeze out garlic cloves from skin. Purée till smooth 1-3 min. Be careful when blending hot liquids. I leave my lid partially open & put a kitchen towel on top of pitcher lid. Alternatively you can use an immersion blender, and blend directly in the pot. Transfer back to pot & simmer approx 20 min for flavors to meld
Add coconut milk, & heat through. Add lime juice, maple syrup, & season to taste
I served my soup in a roasted pumpkin bowl, with toasted pepitas, and some coconut cream, & gluten free bread with non-dairy ricotta, chives, & maple syrup. Enjoy!
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