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Peju Kitchen > Recipes > Coconut Pumpkin Soup

Coconut Pumpkin Soup


 

 

2008 Sauvingon Blanc

Download Recipe >



Yield: 6 servings

Ingredients   Amount
• Pumpkin (seeded) Roast at 400 degrees on an oiled cookie sheet skin side up until the skin is soft and starting to turn black
• Sweet yellow onion (diced)
• Carrots (Peeled and diced)
• Celery (diced)
• Fresh garlic (rough chopped)
• Fresh ginger
• Leeks
• Jalapeno (seeded & chopped)
• Thai coconut milk
• Lime juice
• Chicken stock
• Bay leaf
• Cumin
• Paprika
• Madras curry powder
• Fresh ground pepper
• Kosher salt
• Cinnamon
• Ground nutmeg
• Turmeric
• Cloves
• Olive Oil
  1 medium sized
-
-
-
1 medium sized
2
2 stalks
6 cloves
2 Tbsp (peeled and chopped)
2 stalks (white part, clean, rough chopped)
1
1 1/2 cans
1/2 cup
2 cans
1
1 tsp
1 tsp
3 Tbsp (more if you like stronger flavor)
1 1/2 tsp
1 1/2 Tbsp (more - less based on pref.)
1 tsp
1 tsp
1 tsp
1/2 tsp
1/4 cup

 Method

 1. Sautee onion, carrots, celery, garlic, ginger, leeks, and jalapenos with ¼ cup olive oil until tender.

2. Scoop out the pumpkin and add to the mix (don’t use the skin of the pumpkin). Add the remaining ingredients and let simmer for about 30 minutes.

3. Remove from heat and let cool for about 45 minutes, then blend in batches until smooth and creamy in appearance. Only fill the blender halfway to avoid spraying soup. After blending, bring the soup back to desired heat and adjust salt content. Always add salt slowly as it’s easier to add than to remove.

4. Ladle into bowl and garnish with crème fraiche, toasted pumpkin seeds, and a drizzle of pumpkin seed oil (can be tricky to find the oil, but well worth the search).

Enjoy with a crisp bottle of Peju Sauvignon Blanc!


 

download recipe here >


 

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