Pumpkin, Parsnip, Leek And Coconut Soup

• 1 T olive oil
• 1 onion, chopped
• 1 leek, chopped
• 5 cloves garlic
• 2 t Thai red curry paste
• fresh ginger, peeled and minced
• 1+ lb. whole pumpkin
• 3/4 lb parsnips
• 1 quart chicken broth
• 1 1/4 c coconut milk

1. Heat oven to 375.
2. Cut pumpkin in half, de-seed, and coat with olive oil. Place open side down on a baking sheet.
3. Coat parsnips with oil; place on baking sheet also.
4. Bake until soft (~ 1 hour).
5. Meanwhile, saute onion, leek, and garlic for a few minutes, until soft.
6. When roasted vegetables are done, add broth. Bring to a boil, then cover and reduce heat to low.
7. Scoop pumpkin from shell, and add roasted vegetables to the broth mixture. Add red curry paste and ginger.
8. Simmer about 15 minutes, until all vegetables are soft. Blend with soup wand.
9. Stir in coconut milk, season with salt and pepper.

olive oil, onion, garlic, red curry, fresh ginger, parsnips, chicken broth, coconut milk

Taken from www.epicurious.com/recipes/member/views/pumpkin-parsnip-leek-and-coconut-soup-52644091 (may not work)