This smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with ginger and turmeric. It can be made vegan with vegetable broth. It is rich and creamy from coconut milk. I’ve tried this soup with both regular and low-fat coconut milk, The regular gives a rich coconut flavor.but the low-fat is lower in calories. Chose what’s right for you. In any case, I recommend the most natural coconut milk you can find, with only guar gum added, no preservatives.
You can roast the squash ahead of time. It’s a good way to warm up the kitchen on a frosty morning. If you’re in a hurry, you can microwave it for 10 minutes (stab it first so it won’t explode!)
serves 6 bowls (12 cups)
1 medium kabocha squash
2 large carrots, peeled
1 tsp unrefined coconut oil (it tastes like coconut)
2 tsp grated ginger root or 2 cubes frozen ginger
3 leeks or 2 cups of sliced frozen leeks
4 cups vegetable broth or chicken broth
1/2 tsp tumeric
several grinds black pepper
14 oz can low-fat coconut milk
1 1/2 tsp salt to taste
Garnish: 1/3 cup pepitas (green pumpkin seeds)
Preheat oven to 375◦ Stab whole kabocha several times and place on a foil-lined heavy pan. Roast for 40 minutes. Add carrots and turn off oven. Let the vegetables sit in the oven for half an hour. Remove vegetables from oven. Cut squash in half and then let cool. until you can handle it
While squash is cooling, cut leeks lengthwise and slice crosswise. Soak and rinse thoroughly in a salad spinner several times to remove all grit. Alternatively you can pour out 2 cups of frozen sliced leeks and cut the rounds in half.
Melt coconut oil in a large pot. Saute ginger and sliced leeks until they soften.
Add broth to leeks and ginger and heat to boiling.
Slice carrots crosswise into 1/2 inch slices. Scoop out and discard stringy seed pod from the squash. Carefully cut off the thin peel and add chunks of squash and carrot slices into the broth. Stir in turmeric and a few grinds black pepper.
Simmer uncovered for 15 minutes.
Reserve a few tablespoons of coconut cream from the top of the can for garnishing the soup. Pour coconut milk into the broth and stir well.
Let soup cool for 30 minutes.
Pour into blender in batches and blend until smooth.
Stir in salt to taste
Heat soup until ready to serve
Toast 1/3 cup pepitas on a comal or heavy skillet over medium low heat and toss on top of each soup bowl to garnish
Have fun making designs with reserved coconut cream.