A creamy pumpkin soup with coconut milk and warm spices.
Prep Time:10 mins
Cook Time:60 mins
Total Time:1 hour 10 mins
1 pie pumpkin
1 leek chopped
1 carrot chopped
2 cloves garlic chopped
2 Tbs olive oil
1/4 tsp groung ginger
1/4 tsp ground cardamom
4 cups low sodium vegetable broth
13.5 oz can coconut milk
1 tsp ponzu (or soy sauce)
Start by preheating your oven to 425F.
Next, using a hefty sharp knife, halve your pumpkin and scoop out gunk inside.
Then, rub both halves liberally with olive oil and place them cut-side down on a baking sheet.
Pop the pumpkins in the oven at 425F for 35 minutes or until they’re fork-tender.
Next, heat 1 Tbs olive oil in a large pot over medium high heat. Add in your chopped leeks, carrots and garlic. Saute stirring regularly until the leeks are softened.
Then, add in the ginger, cardamom and 4 cups of veggie stock.
Cover with a lid and simmer over medium heat for 10 minutes to let all of the flavors mingle and the vegetables soften.
Next, scoop out the insides of the pumpkins after roasting is done and add to the pot.
Remove the pot from the heat and add in the coconut milk and 1 tsp of ponzu.
Next, if you have a stick blender, blend the entire contents of the pot until silky smooth. If you don’t have a stick blender, add everything to a standard blender, blend until smooth and return to the pot. Once the soup is smooth, if it’s too thick add in water by the 1/4 cup until you get a desired consistency.
Add salt to your taste level and maintain over low heat until ready to serve.
Optional garnishes include smoked paprika, high quality olive oil and parsley.