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Pumpkin Soup with Lemongrass Recipe from Love Street Living Foods
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Pumpkin Soup with Lemongrass
1 medium (2.5 to 3 lb.) pumpkin (or butternut squash)
4 T Sesame Oil
2 med. Leeks (chopped)
2 T. Lemongrass (available from Love Street)
1 T. Ginger (finely diced)
4 to 5 Cups Vegetable broth (used vegetable bullion)
1 T Crystal Salt
¼ t. Cayenne Pepper or to taste
Preheat oven to 400 degrees.
Halve pumpkin or squash, remove the seeds.
Rub cut sides with ½ sesame oil each.
Place halves, cut side down, onto a baking sheet and roast until tender (about 1 hr).
Meanwhile, heat remaining 2 T oil in a large soup pot; sauté the leeks, lemongrass and ginger over medium heat until softened but not brown, 10 minutes.
Remove pumpkin or squash from oven and let it rest until cool enough to handle.
Scoop out the flesh and add to the soup pot along with salt and pepper.
Add 4 cups of stock and bring to a boil.
Reduce heat and simmer and cook until pumpkin or squash is soft, 20 min.
Serve and enjoy!
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