Print Friendly Recipe
- 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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