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 to taste
Preparation
Roast the sugar pumpkin by slicing it in half, scooping out seeds and stringy fibers, cutting off the top of the garlic head, brushing with olive oil, placing garlic cut side down inside the cavity, seasoning with salt and pepper, and baking cut side up at 400°F for 45-60 minutes until caramelized and fork-tender, then let it cool and peel off the skin.
Heat a large pot or Dutch oven over medium heat, drizzle with oil when hot, add the chopped leeks, and cook until translucent, about 5-7 minutes.
Add red curry paste, minced ginger, and curry powder to the leeks, mix to coat, and heat for 1-2 minutes until fragrant and dark red.
Add vegetable broth, mix well, and scrape up any brown bits from the bottom of the pot.
Transfer the soup mixture to a high-speed blender, add the peeled pumpkin and squeezed garlic cloves, and purée until smooth, about 1-3 minutes, being careful with 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 soup back to the pot and simmer for approximately 20 minutes to meld flavors.
Add coconut milk and heat through, then stir in lime juice, maple syrup, and season to taste with salt and pepper.
Serving suggestions
Serve the soup in a roasted pumpkin bowl with toasted pepitas, additional coconut cream, and toasted baguette topped with non-dairy ricotta, chives, and maple syrup.
