Roasted Thai-Spiced Pumpkin and Leek Soup
Ingredients
- 1 medium sugar pumpkin (approximately 2-3 lbs)
- 1 small head of garlic
- 2 tablespoons neutral oil
- 1 leek, cleaned and finely chopped
- 2 tablespoons red curry paste
- 2 teaspoons curry powder
- 2 teaspoons minced ginger
- 3 cups vegetable broth
- 1 cup canned coconut milk
- Juice of 1 lime
- 1 tablespoon maple syrup
- Kosher salt and fresh cracked pepper
Preparation
Slice the sugar pumpkin in half using a sharp knife, scoop out seeds and stringy fibers, cut off the head of garlic, brush the pumpkin and inside cavity with olive oil, place the garlic head cut side down inside one of the cavities, season with salt and pepper, place on a baking tray cut side up and roast in a preheated oven at 400°F until caramelized and a fork can easily pierce through, about 45-60 minutes, then let cool and peel off the skin easily
Heat a large pot or Dutch oven over medium heat, drizzle with oil when hot, add the leeks and cook until translucent, about 5-7 minutes
Add red curry paste, ginger, and curry powder, mix to coat the leeks, heat for 1-2 minutes until the paste becomes a dark red and fragrant, then add broth, mix well and scrape up any brown bits from the bottom of the pot
Using a high-speed blender, carefully transfer the soup from the pot to the blender, add the peeled pumpkin and squeeze out the garlic cloves from the skin, purée until smooth for 1-3 minutes, being careful with hot liquids by leaving the lid partially open and covering with a kitchen towel, or alternatively use an immersion blender directly in the pot
Transfer the soup back to the pot and simmer for approximately 20 minutes to allow flavors to meld
Add coconut milk and heat through, then add lime juice, maple syrup, and season to taste with salt and pepper
Tips
Serve the soup in a roasted pumpkin bowl with toasted pepitas, additional coconut cream, toasted baguette topped with non-dairy ricotta, chives, and a drizzle of maple syrup for an enhanced presentation
