Roasted Thai Spiced Pumpkin and Leek Soup
Ingredients
- 1 med sugar pumpkin (approx 2-3 lbs)
- 1 small head of garlic
- 2 T neutral 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
- kosher salt
- fresh cracked pepper
Preparation
Slice the sugar pumpkin in half, scoop out seeds and stringy fibers, cut off the head of garlic, brush with olive oil, place 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 for 45-60 minutes until caramelized and a fork can easily pierce through, then let cool and peel off the skin.
Heat a large pot or Dutch oven over medium heat, drizzle with oil when hot, add leeks, and cook until translucent, about 5-7 minutes.
Add red curry paste, ginger, and curry powder, mix to coat the leeks, and heat for 1-2 minutes until the paste darkens and becomes fragrant.
Add broth, mix well, scraping up any brown bits from the bottom of the pot.
Using a high-speed blender, transfer the soup from the pot to the blender, add the peeled pumpkin and squeeze out the garlic cloves from the skin, then puree until smooth for 1-3 minutes, being careful when blending hot liquids by leaving the lid partially open and covering with a kitchen towel, or use an immersion blender directly in the pot.
Transfer the pureed mixture 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.
Serving suggestions
Serve the soup in a roasted pumpkin bowl, topped with toasted pepitas, coconut cream, and accompanied by toasted baguette with non-dairy ricotta, chives, and maple syrup.
