Thai Pumpkin Ginger Soup

Recipe by Ashley U
READY IN: 30mins




  • Preheat oven to 425°.
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
  • Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using a peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tablespoons of olive oil.
  • Add in garlic, onion, carrot and celery stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to a boil.
  • Add pumpkin and ginger; simmer for one hour.
  • Using a hand blender, purée soup until smooth.
  • Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
  • Top with edible orchids or pansies.