Roasted Pumpkin Leek and Coconut Soup

Ingredients

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)

Preparation

1
Instructions
2
Preheat oven to 400 degrees.
3
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.
4
How to use remaining roasted garlic cloves: Combine with olive oil or mayo and use as a spread or sauce.

 



Comments

Anonymous's picture

Exotic and pleasing!

About

Sultry, Exotic and Fabulous! Vegan puree.

Yield:

6 to 8 cups

Added:

Sunday, March 3, 2013 - 2:54am

Creator:

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