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Roasted Thai Spiced Pumpkin & Leek Soup - Good Old Vegan

Roasted Thai Spiced Pumpkin & Leek Soup

Roasted Thai Spiced Pumpkin & Leek Soup 🎃🎃🎃

My tween was like “Ew pumpkin is gross” and I ignored, turned up some tunes, and started cooking so i didn’t have to listen to the naysayer in the room 😂…later comes dinner time and the kid is slurping with delight 🏆🙌🏼🏅

Roasted Thai Spiced Pumpkin & Leek Soup

This cozy Thai pumpkin and leek soup is packed with flavor and super rich vitamins.

Course Dinner, Lunch, Soup

Cuisine American-Inspired, Thai-Inspired

Keyword Plant-Based Pumpkin Soup, Vegan Thai Pumpkin Soup

Servings

Author Sara

Ingredients

1 med sugar pumpkin approx 2-3 lbs
1 small head garlic
2 T neutral oil
1 lee cleaned & finely chopped
2 T red curry paste
2 tsp curry powder
2 tsp minced ginger
3 cups veggie broth
1 cup canned coconut milk
Juice of 1 lime
1 tbl maple syrup
kosher salt and fresh cracked pepper

Instructions

To Roast Sugar Pumpkin: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush pumpkin with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray cut side up & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 45-60min ). Let cool. Skin should peel off easily.
Heat large pot/Dutch oven over med heat, drizzle oil when hot add leeks, cook till translucent 5-7 min
Add red curry paste, ginger, and curry powder, mix to coat leeks, heat 1-2 min till paste becomes a dark red & fragrant. Add broth, mix well, scraping up any brown bits from the bottom of pot.
Using a high speed blender, carefully transfer soup from pot to blender, also add peeled pumpkin, & squeeze out garlic cloves from skin. Purée till smooth 1-3 min. Be careful when blending hot liquids. I leave my lid partially open & put a kitchen towel on top of pitcher lid. Alternatively you can use an immersion blender, and blend directly in the pot
Transfer back to pot & simmer approx 20 min for flavors to meld
Add coconut milk, & heat through. Add lime juice, maple syrup, & season to taste
I served my soup in a roasted pumpkin bowl, with toasted pepitas, more coconut cream, & toasted baguette with non-dairy ricotta, chives, & maple syrup. Enjoy!!