Thai Pumpkin Ginger Soup

I got this great recipe out of fashion magazine. It is a great for a rainy autumn day.

Preheat oven to 425.

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 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 , pure 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.

pumpkin, olive oil, garlic clove, onion, carrot, celery, vegetable stock, fresh ginger, coconut milk