roasted pumpkin and coconut soup

This pumpkin soup recipe combines two types of pumpkin - fresh roasted pumpkin and canned pumpkin puree. You could double the amount of fresh pumpkin and skip the canned stuff, but I find the depth of flavor and consistency is enhanced by using both varietals. The coconut milk is not overwhelming in flavor but adds a pleasant, creamy texture. I would recommend serving this soup with a light red wine such as a Pinot Noir, along with a side salad.
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Whole pumpkin (1 medium-sized)
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Olive oil (1 teaspoon)
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Salt (3 teaspoons total)
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Coconut milk (1 can, or 13 ounces)
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Canned pumpkin puree (1 can, or 13 ounces)
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Chicken or vegetable stock (1 cup)
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Fresh ginger (2 teaspoons, ground or finely minced)
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Fresh garlic (1 teaspoon, ground or finely minced)
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Curry powder (1 teaspoon)
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Sriracha hot sauce (1 teaspoon)
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Preheat the oven to 375 degrees.
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Cut the pumpkin in half using a large chef's knife. Scoop out the stringy flesh and seeds and set aside in a small bowl.
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Place the cleaned pumpkin halves flesh-down in a shallow baking dish. Pour 1/2 cup of water in the base to facilitate roasting.
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Roast uncovered in the oven for 20 minutes, or until the skin is lightly browned and the flesh is soft when pierced with a fork.
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While the pumpkin is roasting, clean the pumpkin seeds and discard the orange stringy content. Toss seeds with 1 teaspoon of olive oil and 1/2 teaspoon of salt. Roast on a separate baking sheet in the same oven as the pumpkin for 5 minutes, or until golden brown and crispy. Remove and set aside.
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When fully roasted, remove the pumpkin halves from the oven and allow to cool for 15 minutes.
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Separate the pumpkin flesh from the skin and place half of the roasted pumpkin in a blender. Add half of the can of coconut milk plus half of the can of pumpkin puree. Blend on medium until creamy and smooth and transfer to a medium-sized pot. Repeat with the other half of the pumpkin, coconut milk, and canned pumpkin.
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Add 1 cup of stock, 2 teaspoons of fresh ground ginger, 1 teaspoon of fresh ground garlic, 1 teaspoon of curry powder, 1 teaspoon of Sriracha, and 2 teaspoons of salt. Stir with a wooden spoon over low heat.
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Serve the soup hot with toasted pumpkin seeds as garnish.