2 Tblsp extra virgin olive oil, divided
2 Tblsp butter, divided
1 1/2 c. chopped onion
1 Tblsp. minced garlic
3/4 c. chopped carrots
1/4 c, chopped celery
4 c. chicken broth, divided
2 c. sliced mushrooms
1 c. chopped leeks
3 c. fresh pumpkin puree
1 (l3.5 oz.) can coconut milk
1/2 teaspoon red pepper flakes
1 1/2 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon fresh chopped thyme leaves
garnish: toasted pumpkin seeds
1. In large stockpot over med. heat, melt 1 tablespoon olive oil and 1 tablespoon butter.
Add the onion, garlic, carrots, and celery and cook for 8 minutes., or until tender.
2. Add 2 cups of the chicken broth and simmer for 3 minutes; remove from heat, cool for 15 minutes.
Pour broth mixture into a food processor or blender, blend until smooth; set aside.
3. In the same stock pot over medium heat, heat remaining olive oil and butter. Add the mushrooms
and leeks, and cook for 6 minutes, or until mushrooms begin to brown.
4. Add the remaining 2 c. chicken broth, vegetable broth puree, pumpkin, coconut milk and red
pepper flakes; simmer, covered for l5 minutes. Stir in the salt, lemon juice, and thyme leaves;
simmer for l0 minutes. Garnish with toasted pumpkin seeds.
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