Pumpkin & Corn Soup

Serves 6-8

  • 4 Tbsp. ghee (clarified butter)
  • 2 leeks, thinly sliced
  • 2 Tbsp. lemongrass, thinly sliced
  • 2 lbs. pumpkin, peeled and cut into large chunks
  • 3 cups corn (either one package frozen or kernels from 2-3 ears of corn)
  • 2 Tbsp. ginger, grated
  • 6 cups vegetable stock
  • Sea salt
  • Freshly-ground black pepper
  • 2 Tbsp. cilantro, chopped
  1. Melt ghee in a pot over medium heat. Add leeks and cook until soft, 5-7 minutes. Add lemongrass and cook 1 minute longer. Add pumpkin, corn, ginger, vegetable stock, 2 tsp. sea salt and 1/2 tsp. freshly-ground black pepper.
  2. Bring to a boil over medium-high heat. Reduce heat, cover pot and simmer until pumpkin is soft, about 20-30 minutes.
  3. Remove soup from heat and allow to cool. When the soup has cooled, puree in a blender. Strain the soup back into the pot before reheating. Garnish with chopped cilantro.