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 and scoop out seeds and stringy fibers
Cut off the head of garlic and brush the pumpkin with olive oil, including the inside cavity
Place the garlic head cut side down inside one of the pumpkin cavities and 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
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 becomes dark red and fragrant
Add vegetable broth, mix well, and scrape 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 purée until smooth, about 1-3 minutes; be 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 puréed 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, more coconut cream, and accompanied by toasted baguette with non-dairy ricotta, chives, and maple syrup
