Now that autumn is in full swing and trees are turning their vibrant colors, my mind begins to turn toward the vegetables this season offers, pumpkin being one of my favorite. Soups and stews become staples during this time of year at my house and that usually lasts until spring begins to push her way into our lives. This pumpkin soup recipe from D’ao Labs offers the sweetness of the pumpkin paired with some kick that will bring warmth to your digestion and keep things moving even as the cold begins to set in.
This is VERY similar to a soup I’ve made for years so I figured I would share it since it’s so similar. I usually top it with cilantro or basil, but that’s not necessary. Pumpkin can be quite filling, and honestly this soup makes a wonderful, full meal if you pair it with a fresh green salad with a vinegar/oil/herb salad dressing.
Roasted Pumpkin Soup with Flavors of Red Curry, Coconut & Maple
2 c roasted pumpkin packed (if you must, you CAN use canned pumpkin & buy raw pumpkin seeds)
1/2 c leeks diced
2 oz olive oil plus more to brush the pumpkin for roasting
18 oz vegetable stock or chicken bone broth
3/4 tsp red curry paste
1 T maple syrup
1/3 c coconut milk plus more to finish each serving
3/4 tsp apple cider vinegar
salt & pepper to taste
roasted pumpkin seeds and chives or other herbs to garnish
Cut one or two pumpkins in half, remove the seeds, brush with olive oil and roast at 400 degrees for about 30 minutes, depending on size, and remove the skin. Roast the seeds for garnish.
Sauté leeks in olive oil until just starting to brown
Add roasted pumpkin and vegetable stock
Simmer until mixture comes together
Use a regular blender or immersion blender to completely puree. Depending on how much moisture was still in your roasted pumpkin, you may need to adjust the amount of stock.
Stir in the red curry paste and maple syrup (adjust heat and sweetness to your liking).
Stir in the coconut milk adding more if you prefer it creamier and balance with a touch of apple cider vinegar.