INGREDIENTS:1 small fall pumpkin
3 cans coconut milk
2 pints chicken stock
1 leek, washed and roughly chopped
1 Tbsp. ginger, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 stem lemongrass, chopped
1 bunch cilantro, washed and picked
¼ cup brown sugar
¼ cup chives, choppedDIRECTIONS:Preheat oven to 375°F. Peel the pumpkin; remove seeds and set aside. Chop pumpkin into large pieces and place on a baking tray . Coat with olive oil and sprinkle on brown sugar and a little salt. Bake at 375°F for 30 minutes.
In a large, thick-bottomed pot with a little oil, sweat onions, lemon grass, ginger, leek and cilantro. Add chicken stock, coconut milk and roasted pumpkin. Cook for about 35 minutes, then puree in a blender and pass through a fine sieve. Season with salt and pepper as desired. Add more or less stock if looking for a thinner or thicker soup. Garnish with chopped chives.SERVINGS:12 servingsFrom:From: Chef Steven Giles, Sage & Onion, Santa Barbara, Calif.