Thai Pumpkin Ginger Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 small pumpkin
• 4 tablespoons olive oil
• 1 garlic clove
• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 quarts vegetable stock
• 1 piece fresh ginger, minced
• 1 (15 ounce) can coconut milk

Recipe

• 1 preheat oven to 425°.
• 2 slice pumpkin in half and core.
• 3 discard membrane and seeds.
• 4 baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
• 5 roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
• 6 remove from oven and allow to cool.
• 7 peel away hard outer skin using a peeler and reserve flesh.
• 8 cut into 1-2 inch cubes.
• 9 in a large stockpot, heat 2 tablespoons of olive oil.
• 10 add in garlic, onion, carrot and celery stirring frequently until tender.
• 11 salt and pepper to taste.
• 12 add vegetable stock and bring to a boil.
• 13 add pumpkin and ginger; simmer for one hour.
• 14 using a hand blender, purée soup until smooth.
• 15 using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
• 16 top with edible orchids or pansies.