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 freshly ground black pepper
Preparation
Slice the sugar pumpkin in half with a sharp knife, scoop out the seeds and stringy fibers, cut off the top of the garlic head, brush the pumpkin and its cavity with olive oil, place the garlic head cut side down in the cavity, season with salt and pepper, place cut side up on a baking tray, and roast in a preheated oven at 400°F until caramelized and easily pierced with a fork, about 45-60 minutes. Let cool and peel off the skin.
Heat a large pot or Dutch oven over medium heat, add oil when hot, add the leeks, and cook until translucent, 5-7 minutes.
Add red curry paste, ginger, and curry powder, stir to coat the leeks, and cook for 1-2 minutes until the paste darkens and becomes fragrant. Add vegetable broth and stir well, scraping up any brown bits from the bottom of the pot.
Transfer the soup mixture to a high-speed blender, add the peeled roasted pumpkin and squeezed garlic cloves, and purée until smooth, 1-3 minutes. Take care when blending hot liquids; consider leaving the lid partially open and covering with a towel, or use an immersion blender in the pot.
Return the puréed soup to the pot and simmer for about 20 minutes to allow flavors to meld.
Add coconut milk and heat through, then stir in lime juice, maple syrup, and season to taste with salt and pepper.
Serving suggestions
Serve in a roasted pumpkin bowl, garnished with toasted pepitas, additional coconut cream, and toasted baguette with non-dairy ricotta, chives, and maple syrup.
