Pumpkin Coconut Soup

It’s technically fall and as I write this, I have no less than three pumpkin spiced candles burning. Yes, the basic white girl in me lives for this time of year and though the leaves don’t change here in the Sonoran desert, it doesn’t mean I can’t dive headlong into squash, warm spices and soups.

Enter brilliantly golden pumpkin soup.

Soups are the best.  Typically they’re easy to make and if you’ve got a deep freezer, perfect for stocking up leftovers to save for future nights when you don’t want to cook.  This particular recipe was inspired when Thing 1 nabbed a pumpkin at the store and tossed it into the cart.  Those grocery store end-caps with friendly faced scarecrows are too tempting for a three year old.  I paired the pumpkin with savory leeks and creamy coconut milk.  The most involved part of this recipe is roasting the pumpkin.  I used pie pumpkins because they will give your soup a creamy texture.

(full printable recipe at the bottom of this post)

Start by preheating your oven to 425F.  Next, using a hefty sharp knife, halve your pumpkin and scoop out gunk inside, just like Halloween.  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 and look like this.  Don’t stress if you get some extra roasting on the bottoms.  That will give your final soup a little extra flavor.

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.

*Original recipe by Joanie Simon (joaniesimon.com)

Pumpkin Coconut Soup

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• Author: Joanie Simon
• Total Time: 1 hour 10 mins
• Yield: 10 servings 1x

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Description

A creamy pumpkin soup with coconut milk and warm spices.

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Ingredients

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• 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)

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Instructions

1. Start by preheating your oven to 425F.
2. Next, using a hefty sharp knife, halve your pumpkin and scoop out gunk inside.
3. Then, rub both halves liberally with olive oil and place them cut-side down on a baking sheet.
4. Pop the pumpkins in the oven at 425F for 35 minutes or until they’re fork-tender.
5. 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.
6. Then, add in the ginger, cardamom and 4 cups of veggie stock.
7. Cover with a lid and simmer over medium heat for 10 minutes to let all of the flavors mingle and the vegetables soften.
8. Next, scoop out the insides of the pumpkins after roasting is done and add to the pot.
9. Remove the pot from the heat and add in the coconut milk and 1 tsp of ponzu.
10. 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.
11. Add salt to your taste level and maintain over low heat until ready to serve.
12. Optional garnishes include smoked paprika, high quality olive oil and parsley.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Soup
• Cuisine: American