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Pumpkin Ginger Soup
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Recipe Information
Thai, Vegetarian

Amanda Driscoll


  • 1 small pumpkin
  • 4 tbsp (60 ml) olive oil
  • 1 clove garlic, minced
  • 1 carrot, diced
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 3 quarts (2850 ml) vegetable stock
  • 1 med. knob fresh ginger, minced
  • 1 15 oz (420 grm). can coconut milk
  • salt and pepper, to taste
  • Preheat oven to 425 degrees (225 C.).
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of pumpkin with a cloth or paper towel dipped in 2 tbsp (30 ml) olive oil.
  • Roast both halves of the pumpkin (cut side up) uncovered, 35-40 min at 425 degrees (225 C.), checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tbsp (30 ml) olive oil.
  • Toss in garlic, onion, carrot, and celery, stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to boil.
  • Add pumpkin and ginger and simmer one hour.
  • Using hand blender, puree soup till smooth.
  • Using a whisk, add coconut milk a little at a time until soup reaches desired consistency (medium thick).
  • Top with edible orchids or pansies, optional.

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