Pumpkin Ginger Soup

 

Recipe By     : Glamour - 11/00

Serving Size  : 10   Preparation Time :2:00

Categories    : Soup

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      Sm            Pumpkin

   4      Tbsp          Olive Oil

   1      Clove         Garlic -- minced

   1      Sm            Onion -- diced

   1                    Carrot -- diced

   1      Stalk         Celery -- diced

   3      Qt            Vegetable Broth

   1      Med           Fresh Ginger Root -- knob, minced

  15      Oz            Coconut Mik

 

Preheat oven to 425F.  Slice pumpkin in half and core.  Discard membrane and seeds.  Baste sides of the pumpkin with a cloth or paper towel dipped in 2 tablespoons of olive oil.  Roast both halves of pumpkin (cut side up) uncovered  for 35 to 40 mintues at 425F, checking frequently.  Remove from oven and allow to cool.  Peel away hard outer skin using a peeler and reserve flesh.  Cut into 1 to 2 inch cubes.  In a large stockpot, heat 2 tablespoons of olive oil.  Toss in garlic, onion, carrot and celery, stirring frequently until tender.  Salt and pepper to taste.  Add vegetable stock and bring to a boil.  Add pumpkin and ginger and simmer for one hour.  Using a hand blender, puree soup until smooth.  Using a whick, add coconut milk a little at a time until soup has reached a medium-thick consistency.  Top with edible orchids or pansies.