For the next couple of days it’s going to be quite warm and humid here in the Mitten but keep this recipe tucked away so when the weather gets cold and nasty you can pull it out. I know that it says the soup is gluten free but it is so yummy, it will not matter. This recipe is a great find from our friends at Living Without. Enjoy!!!! For comments/questions email email@example.com
Coconut Pumpkin Soup
1 tablespoon unsalted butter or dairy-free margarine
2 tablespoons extra virgin olive oil
2 pounds pumpkin, cubed
1 pound sweet potato, cubed
1 sweet onion, coarsely chopped
1 leek, cleaned and coarsely chopped
6 cloves garlic, peeled
Salt and fresh black pepper
2 tablespoons fresh ginger, chopped
Juice of 1 to 2 limes
1-2 teaspoons red curry paste
1 (4 -inch) piece fresh lemon grass, smashed with the back of a knife, more for garnish (you can also use the tube of lemon grass from the grocery store – works great)!
6 cups gluten-free vegetable broth
1 (13.5-ounce) can low fat coconut milk
1. Preheat oven to 350°F.
2. Put butter and oil in a roasting pan and melt butter in the oven. Put pumpkin, sweet potatoes, onions, leek and garlic in the pan and toss, coating everything with butter and oil. Sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft, stirring occasionally.
3. Put cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemon grass, vegetable broth and coconut milk into a large pot. Bring to a boil and then simmer for 20 minutes.
4. Remove lemon grass. Puree soup and strain. If soup is too thick, use more vegetable broth. Taste for seasoning. Garnish with strips of lemon grass and freshly ground pepper. Serve hot.