Pumpkin Soup

Recipe by Tania Burr

The ginger and the coconut milk add a nice twist on this classic fall soup. 

1 small pumpkin (roasted and made into puree) 
1 carrot, sliced
2 celery stalks, sliced
1 small onion
10-12 cups vegetable stock
2 tsp. fresh ginger shredded
4 Tbsp. olive oil
15oz can of coconut milk
1-2 cloves of garlic
1 tsp. salt
1 tsp. pepper
1 Tbsp. maple syrup

In a large sauce pan, sautee the onion in the olive oil for a couple of minutes and add in the garlic and shredded ginger. Sautee for 30 sec-1min careful not to burn it. Add in the carrot and celery and continue to sautee until tender. 

In a blender or food processor, combine the pumpkin puree from 1 small pumpkin (see roasting recipe above) along with the sautéed mixture. Blend the ingredients until they are homogenous. If it is too thick, add some of the vegetable stock while blending. Add back into the large sauce pan on medium heat and whisk in the coconut milk, remaining vegetable stock, salt, pepper and maple syrup. Allow to simmer for 25 minutes or until desired thickness is reached. If you allow it sit overnight the flavours taste amazing the next day. Serve it from a hollowed out pumpkin for an added festive touch.