Roasted Pumpkin Leek and Coconut Soup
4 cups pumpkin, roasted or canned (1 small pumpkin 3 to 4 pounds yields about 4 cups)
1 whole onion, peeled and halved
1 whole garlic bulb, top sliced off
1 leek, white to light green portion, cleaned and halved (save/freeze dark green portion for stock)
1 cup whole fat coconut milk
3/4 cup stock (chicken or vegetable), optional
curry powder – 1/4 teaspoon for mild, 1/2 teaspoon for medium spicy,
celtic sea salt for seasoning
parlsey or cilantro, chopped for garnish
sauteed leek for garnish, sauteed in coconut oil (optional)
Preheat oven to 400 degrees.
Prepare pumpkin, onion, garlic and leek by rubbing with coconut oil. Arrange items in baking dish or on a a lined cookie sheet. Roast for 1 hour. Remove from oven. Cut pumpkin in half. Remove seeds. Save or discard seeds. Scoop out the flesh of the pumpkin. Squeeze out 4 garlic cloves from the roasted garlic. Combine pumpkin, onion, 4 garlic cloves, leek, coconut milk, curry powder and celtic sea salt in a blender of food processor. Blend or process until pureed. Garnish with chopped cilantro or parsley.
How to use remaining roasted garlic cloves: Combine with olive oil or mayo and use as a spread or sauce.