Description:

Thai, Vegetarian

Source:

Amanda Driscoll

Serves/Makes:10

Ingredients

• 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

Preparation

• 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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