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.
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Republished by EdwardandSons.com
