Coconut Pumpkin Soup
*** Disclosure: This is recipe was created by Rebecca Reilly, Living WIthout (October/November 2011) ***
"Any orange-flesh squash can replace pumpkin in this recipe, wish would make the taste slightly more delicate. Don't omit straining the 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."
Ingredients:
1 table spoon dairy-free butter (Recommended: Earth Balance)
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, shopped
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 vegetable broth
1 (13.5 ounce) can coconut milk
Directions:
Preheat oven to 350 degrees (F).
Put 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.
Put 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.
Remove 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.
"Any orange-flesh squash can replace pumpkin in this recipe, wish would make the taste slightly more delicate. Don't omit straining the 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."
Ingredients:
1 table spoon dairy-free butter (Recommended: Earth Balance)
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, shopped
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 vegetable broth
1 (13.5 ounce) can coconut milk
Directions:
Preheat oven to 350 degrees (F).
Put 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.
Put 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.
Remove 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.