Roasted Pumpkin Leek and Coconut Soup
By: Anonymous
Published: Sunday, March 3, 2013 - 2:54am

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.

About

Sultry, Exotic and Fabulous! Vegan puree.

Comments:
Anonymous

Exotic and pleasing!