Thai Spiced Pumpkin Soup

Fall has arrived and I love fall cooking.  I recently had the chance to make it over to my parents garden in Victoria and pick up some fresh organic vegetables straight from the dirt- including two little perfect pumpkins.  Right down to the point when the pumpkin was in the pot Jason was asking if I was putting it into pie shells, but I had a different agenda for these…

Servings:  6
Prep Time:  20 minutes
Bake Time:  30 minutes
Cook Time:  30 minutes

2 small pumpkin squash (about 8 cups cubed pumpkin)
olive oil for roasting
1 tbsp (or more) red Thai curry paste
2 cups vegetable stock
1/2-inch piece fresh ginger
2 cups coconut milk
freshly squeezed lime, to taste
very finely shredded zest of 1 small fresh lime
sea salt and white pepper to taste

Preheat oven to 350 F.  Start by cleaning the pumpkins.

I removed the stem (as if I was about to carve them) and then cut them in half and again in quarters and eighths, cleaning the seeds and pulp as I went.

Rub each piece of pumpkin in olive oil and place in baking trays.  Roast at 350 F for 30 minutes.

As the pumpkin is roasting, zest the ginger, and the lime.  Juice the remainder of the lime for seasoning the soup later.

Remove the roasted pumpkin from the oven, cut off the skin and cube into 1″ x 1″ cubes.

Place the pumpkin in a large pot and cover with vegetable stock.  Add the ginger and bring to a simmer over high heat until the pumpkin starts to break down a little further.  You can add the curry paste at this point as well.  I forgot and added mine later but I would recommend adding it before blending.

Transfer the pumpkin and broth to the blender.  You will have to do this in two batches as it’s a lot of pumpkin.  Be careful!  Blend on high until the pumpkin is smooth.

Transfer back to the pot and add the coconut milk (you can save a bit of the cream off the coconut milk for garnish if you like), lime zest, and salt and pepper to taste.

Stir until well combined and the soup has been brought back up to temperature.

Serve in bowls topped with coconut cream and some lime zest for garnish.

* note that this soup is not high in protein.  I recommend serving it as a side to a sandwich or burger.

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