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1
Start by preheating your oven to 425F.
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2
Next, using a hefty sharp knife, halve your pumpkin and scoop out gunk inside.
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3
Then, rub both halves liberally with olive oil and place them cut-side down on a baking sheet.
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4
Next, heat 1 Tbs olive oil in a large pot over medium high heat. Add in your chopped leeks, carrots and garlic. Saute stirring regularly until the leeks are softened.
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5
Then, add in the ginger, cardamom and 4 cups of veggie stock.
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6
Cover with a lid and simmer over medium heat for 10 minutes to let all of the flavors mingle and the vegetables soften.
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7
Next, scoop out the insides of the pumpkins after roasting is done and add to the pot.
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8
Remove the pot from the heat and add in the coconut milk and 1 tsp of ponzu.
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9
Next, if you have a stick blender, blend the entire contents of the pot until silky smooth. If you don't have a stick blender, add everything to a standard blender, blend until smooth and return to the pot. Once the soup is smooth, if it's too thick add in water by the 1/4 cup until you get a desired consistency.
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10
Add salt to your taste level and maintain over low heat until ready to serve.
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11
Optional garnishes include smoked paprika, high quality olive oil and parsley.
