My sister started to tell me about a yummy pumpkin/carrot soup that had coconut milk in it. She sent me the link, and since I made quite a few substitutions, here’s my version of the soup.
1 medium pumpkin or winter squash (mine was probably 2-3 #’s). Cut into quarters, scoop out the stringy parts and seeds and roast in the oven at 400 for about an hour.
1 bunch of leeks, chopped
4 cloves garlic, minced
1/4 cup chopped cilantro
1/4-1/2 Cup shredded coconut
3 large carrots, finely sliced
1-2 teaspoons minced ginger
Water saute the leeks till soft, add in the garlic and cilantro (I didn’t have fresh, I used the frozen cubes from Dorot, available at Trader Joes) and ginger. Stir, and add in the carrots and coconut. Cover and simmer till the carrots are soft, time will vary based on how thin you slice them. Cube the roasted squash and add to the soup pot, along with enough water to cover everything. Simmer covered on low for 15-20 minutes. Carefully blend with an immersion blender in the pot, or wait till it’s cooler to use regular blender.