Coconut Pumpkin Soup

Coconut Pumpkin Soup 1 Tbsp. Unsalted butter or buttery spread 2 Tbsp. Extra virgin olive oil 2 lbs. Pumpkin, cubed 1 lb. Sweet potato, cubed 1 Sweet onion, coarsely chopped 1 Leek, cleaned and coarsely chopped 6 Cloves of garlic, peeled To taste Salt and fresh black pepper 2 Tbsp. Fresh ginger, chopped Juice 1 to 2 limes 1-2 tsp. Red curry paste 4 inch Piece of fresh lemon grass, smashed with the back of the knife 6 cups Vegetable broth 1 can Native Forest® Organic Coconut Milk
  • Preheat oven to 350°.
  • Put butter and oil in a roasting pan and melt butter in the oven.
  • Put pumpkin, sweet potato, 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 the oven until the vegetables are soft, stirring occasionally.
  • Put cooked vegetables, their cooking juices, ginger, lime juice, red curry paste, lemongrass, vegetable broth and coconut milk into a large pot.
  • Bring to a boil and then simmer for 20 minutes.
  • Remove lemongrass.
  • Puree soup and strain (optional).
  • If soup is too thick, use more vegetable broth.
  • Taste for seasoning.
  • Serve hot.
*Recipe courtesy of Living Without® Magazine. Click here for printer friendly version Find Great Organic Coconut Milk Recipes Here. Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store. Purchase Native Forest® Organic Coconut Milk 12 Packs at Click Here to find a store near you. Republished by