- 2 tbs olive oil, plus more for brushing
- 1, 2-lb sugar pie pumpkin, quartered and seeds removed
- 3 cloves garlic, peeled
- 1⁄2 heaping cup sliced shallots, about 3 small ones
- 1 tsp minced ginger
- 1⁄2 tsp curry powder
- dash of cayenne (optional)
- 1 3/4 cups veggie stock
- 1 3/4 cups Go Coconuts, divided
- 1-2 limes, quarter
- roasted pepitas, for garnish
- dairy-free yogurt, for drizzling
Heat the oven to 375°F. Place the pumpkin quarters on a baking sheet that’s been lined with parchment paper. Brush the cut sides of the pumpkin, along with the garlic cloves, with olive oil, and season with salt and pepper. Place the pumpkin quarters cut sides down on the baking sheet, tucking the garlic cloves inside one of the quarters. Roast until fork tender, about 45 minutes.
Allow the pumpkin to cool, then scoop out its flesh and transfer to a bowl.
Set a 4-5qt pot over medium heat. Heat 2 tbs of oil over medium-high heat, then add the shallots and a pinch of salt. Cook the shallots until slightly tender and translucent, about 3 minutes. Add the ginger and cook for an additional minute.
Add the roasted pumpkin, garlic, curry powder, cayenne (if using) vegetable stock, 1 1⁄4 cups of coconut milk, and a crack of pepper. Bring up to a boil, then immediately reduce to a simmer. Let the soup simmer for about 15 minutes.
Carefully transfer the soup to a blender, cover the top of the blender with a rag (for safety) and blend until silky smooth.
Transfer the soup back to the pot and add remaining 1⁄2 cup of coconut milk in increments until desired texture is achieved. Season with salt and pepper to taste.
Divide the soup between 3-4 bowl, garnish each soup with a drizzle of dairy-free yogurt, a few pepitas and a squeeze of lime. Enjoy while hot!