THAI PUMPKIN GINGER SOUP
Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Slice pumpkin in half and core.
- Discard membrane and seeds.
- Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
- Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
- Remove from oven and allow to cool.
- Peel away hard outer skin using a peeler and reserve flesh.
- Cut into 1-2 inch cubes.
- In a large stockpot, heat 2 tablespoons of olive oil.
- Add 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; simmer for one hour.
- Using a hand blender, purée soup until smooth.
- Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
- Top with edible orchids or pansies.
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