Ingredients:
1 small pumpkin
4 tablespoons olive oil
1 garlic cloves
1 small onions, diced
1 carrots, diced
1 stalk celery, diced
3 quarts vegetable stock
1 piece fresh ginger, minced
1 (15 ounce) cans coconut milk
Directions:
Preheat oven to 425F.
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, puree 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.
Servings: 10
Time preparation: 10 min.
Time total: 30 min.