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Burmese Curried Pumpkin Soup

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Course: Appetizer, Main Course, Soup
Cuisine: Burmese, Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 20 pounds pie pumpkins halved and roasted; substitute 2 #10 cans solid pack pumpkin
  • 4 cups leeks small chop
  • 6 Tablespoons Javin curry
  • 2 Tablespoons coriander ground
  • 2 Tablespoons cumin ground
  • 4 teaspoons cinnamon ground
  • 2 teaspoons nutmeg ground
  • 4 teaspoons white pepper ground
  • 2 Tablespoons lemon peel powder
  • 12 Tablespoons veggie powder for stock
  • 8 packages coconut cream chopped
  • Tofu "Yogurt" Garnish

Method
 

  1. Add all ingredients to stockpot except coconut cream. Cover with water 4" above solids.
  2. Bring to boil, stirring occasionally. Taste for seasoning, adjust if necessary.
  3. Add coconut cream, stirring until completely dissolved. Soup should be slightly thickened. Thin if necessary adding more water. Taste.
  4. Cool.
  5. Process in blender until smooth.
  6. Serve with Tofu "Yogurt" and cilantro.