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
- 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
Roasting the pumpkin
Preheat the oven to 400°F
Slice the pumpkin in half using a sharp knife
Scoop out seeds and stringy fibers
Cut off the top of the garlic head
Brush the pumpkin with olive oil and the inside cavity
Place the garlic head cut side down inside one of the pumpkin cavities
Season with salt and pepper
Place on a baking tray cut side up and roast until caramelized and a fork can easily pierce through, about 45-60 minutes
Let cool, and the skin should peel off easily
Preparing the soup
Heat a large pot or Dutch oven over medium heat
Drizzle with oil when hot, add the leeks, and cook until translucent, 5-7 minutes
Add the 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 the broth, mix well, scraping 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, 1-3 minutes, being careful with hot liquids; leave the lid partially open and cover with a kitchen towel, or use an immersion blender directly in the pot
Transfer the mixture back to the pot and simmer for approximately 20 minutes to allow flavors to meld
Add the coconut milk and heat through
Add the 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, coconut cream, toasted baguette, non-dairy ricotta, chives, and maple syrup
