Roasted Pumpkin Ginger and Coconut Soup
Yield: 2 Quarts (6 servings)
Recipe by Ericka Burke, Volunteer Park Cafe &
1 each medium sized Sugar Pie Pumpkin, quartered lengthwise, seeds
removed, then cut each quarter in half yielding 8 pieces
¼ cup salted butter
1 ½ tsp. minced ginger
1/8 tsp. ground clove
1/4 tsp. ground cardamom
Roasted pumpkin method:
- Pre heat oven to 400 degrees.
- Melt butter over low heat in medium pot (the same pot you will
use to cook the soup in).
- Add the minced ginger and spices. Simmer over very low heat for
a few minutes.
- Place pumpkin pieces in a large mixing bowl. Pour the melted
butter mixture over the pumpkin; toss well to coat, ensuring the
flesh of the pumpkin is well coated with butter mixture.
- Place pumpkin pieces flesh side down in a baking dish and cover
with foil. Place in oven for approximately 50 minutes, or until
pumpkin is VERY tender.
1 Tbl. olive oil
1 each medium yellow onion, medium dice
4 each whole garlic cloves
1 Tbl. ginger, rough chop
2 each kaffir lime leaf, bruise slightly with fingers to release aroma
1 can (14 oz) coconut milk
¼ tsp crushed red pepper
1 quart chicken broth
1 tsp. apple cider vinegar (optional)
Kosher salt to taste
Soup base method:
After pumpkin has been roasted about 20 minutes, begin making
the soup base.
Add olive oil to the same pot used to make the melted butter
mixture. (Reusing this pot will increase the flavor due to the
residual aroma from the butter mixture.)
Add diced onion, garlic, ginger and lime leaves. Sauté on
low-medium heat until onions are limp and slightly browned.
Pour in coconut milk and increase the heat to medium. Stir in
the crushed red pepper. Gently simmer approximately 10 minutes,
stirring frequently, until mixture is very aromatic.
Add chicken broth and continue to simmer over medium until the
soup base is well incorporated. Turn heat to low and continue to
gently simmer until pumpkin is very tender.
Check roasted pumpkin: remove from oven. Pumpkin is done when a
knife can be inserted into flesh and is tender. Cool slightly.
When pumpkin is cool enough to handle, gently remove and discard
the skin. Once all the skins have been removed, add the roasted
pumpkin flesh, along with any remaining pan drippings to the soup
base. Stir well until all the pumpkin has broken down.
Using an immersion blender, puree the soup until very smooth,
ensuring there are no remaining lumps. (If you don't have an
immersion blender, use a household blender after letting soup cool
slightly for 20 minutes.) Season with salt to taste. Stir in
vinegar, if using. Serve immediately or cool and serve when desired.
Soup can be made two days in advance of serving.
Top each bowl of soup with finely chopped chives and a pinch of ground
(To see Ericka’s Chef’s Kitchen
tip, click here)