This recipe was originally published in 2011.
Any orange-fleshed squash can replace pumpkin in this recipe, which would make the taste slightly more delicate. Don’t omit straining the coconut pumpkin soup at the end if you like a creamy-silky texture. Lite coconut milk can be used for lower fat content and a more subtle coconut taste.Yields 12 servings
- 1 tablespoon unsalted butter or dairy-free margarine
- 2 tablespoons extra virgin olive oil
- 2 pounds pumpkin, cubed
- 1 pound sweet potato, cubed
- 1 sweet onion, coarsely chopped
- 1 leek, cleaned and coarsely chopped
- 6 cloves garlic, peeled
- Salt and fresh black pepper
- 2 tablespoons fresh ginger, chopped
- Juice of 1 to 2 limes
- 1-2 teaspoons red curry paste
- 1 (4 -inch) piece fresh lemon grass, smashed with the back of a knife, more for garnish
- 6 cups gluten-free vegetable broth
- 1 (13.5-ounce) can coconut milk
1Preheat oven to 350°F.
2Put butter and oil in a roasting pan and melt butter in the oven. Put pumpkin, sweet potatoes, onions, leek and garlic in the pan and toss, coating everything with butter and oil. Sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft, stirring occasionally.
3Put cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemon grass, vegetable broth and coconut milk into a large pot. Bring to a boil and then simmer for 20 minutes.
4Remove lemon grass. Puree soup and strain. If soup is too thick, use more vegetable broth. Taste for seasoning. Garnish with strips of lemon grass and freshly ground pepper. Serve hot.