Roasted Pumpkin and Ginger Soup

INGREDIENTS:1 small fall pumpkin
3 cans coconut milk
2 pints chicken stock
1 leek, washed and roughly chopped
1 Tbsp. ginger, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 stem lemongrass, chopped
1 bunch cilantro, washed and picked
¼ cup brown sugar
¼ cup chives, choppedDIRECTIONS:Preheat oven to 375°F. Peel the pumpkin; remove seeds and set aside. Chop pumpkin into large pieces and place on a baking tray . Coat with oli

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish