Pumpkin Coconut Soup

 

Soup is high volume, long lasting and crowd pleasing. This one also happens to be not only vegetarian, but vegan as well. The addition of coconut milk and curry adds more of an exotic flavor to the pumpkin as well as a deep, wintry flavor. If you don’t have 10 mouths to feed it freezes well and can always be reheated later.

Pumpkin Coconut Soup (serves 10)

8 cups pumpkin puree
1 quart vegetable stock
1 can coconut milk
1 head garlic, roasted for 90 minutes at 350F
2 tbsp curry
1 tbsp salt
2 tbsp honey
2 tbsp chili pepper puree (such as Marvini)
pepper

Remove the cloves of garlic from their skin and puree them with 1 cup of pumpkin. Combine all ingredients in a large stock pot and bring to a low simmer. Pepper to taste and serve with a sprinkling of spiced pumpkin seeds (below).

Spiced Pumpkin Seeds

1 cup pumpkin seeds, rinsed and dried
1 tsp salt
1 tsp paprika
1 tsp chili poweder

In a bowl combine the seeds, spice and salt. Bake the seeds for 20 minutes at 350F or until fully dry. Eat as a snack or sprinkled over pumpkin soup.