Weekend at the Cottage Recipes
SPICED ROASTED PUMPKIN SOUP
Oven-roasted pumpkin, souped up with leeks, ginger and onion, then puréed with vegetable broth, coconut milk and fragrant spices…
Ingredients
•1 5 pound sugar pumpkin
•1 tablespoon vegetable oil
•2 leeks, white parts, thinly chopped
•1 white onion, diced
•4 garlic cloves, diced
•2-inch knob of ginger, peeled and grated
•3 apples, peeled, cored and diced
•1 tablespoon curry powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon chili flakes
• 4 tablespoons butter
• 4 cups vegetable broth
• 1 can coconut milk
• ½ to 1 cup nut milk
• kosher salt and black pepper
To serve
•toasted pepitas
•chopped parsley
DIRECTIONS
1. Roast pumpkin: Preheat oven to 425°F. Wash pumpkin, then cut in half horizontally through the middle. Scoop out the seeds and either discard or roast them. Rub interior of the pumpkin halves with vegetable oil. Place onto a parchment-lined baking sheet and transfer to oven to roast for 1 hour. Remove from oven and leave to cool. Once cooled, scoop flesh away from skin. Discard skin and reserve flesh for soup.
2. Prepare soup: Melt butter in a large soup pot or Dutch oven over moderate heat. Stir in leeks and onion, then cover and cook for 5 minutes, stirring occasionally until soft, fragrant and translucent. Stir in apple, ginger and garlic then sprinkle in spices and chili flakes and cook for 1 minute more. Add pumpkin purée, coconut milk and broth. Bring to boil, then reduce to simmer and cook for 15 minutes.
3. Purée soup: Move soup pot or Dutch oven to the work surface. Purée soup carefully in batches using a conventional blender, with the stopper cap removed and the vent covered with a clean dishcloth, or use an immersion blender. If needed, add nut milk slowly until desired consistency is achieved. Taste, then season with salt and pepper.
4. To serve: Ladle into soup plates or bowls. Sprinkle with finely chopped parsley and toasted pepitas. Serve immediately.
