Thai Roasted Pumpkin Curry Soup

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Add the pumpkin to a baking sheet and drizzle with the olive oil. Season with salt and black pepper, toss until evenly coated, and spread into a single layer.

Step 3

Roast for 25–30 minutes, tossing halfway through, until completely tender and lightly caramelized around the edges. Remove from the oven and set aside.

Step 4

Heat the olive oil for the soup in a large pot over medium heat. Add the onion and sauté for 5–7 minutes, until soft and translucent.

Step 5

Add the garlic and ginger and sauté for 1 minute, stirring frequently, until fragrant.

Step 6

Add the yellow or red Thai curry paste and cook for 1–2 minutes, stirring, until fragrant.

Step 7

Add the roasted pumpkin and toss until coated in the curry mixture. Pour in the vegetable broth, bring to a gentle simmer, and cook for 5–10 minutes so the pumpkin absorbs the curry flavors.

Step 8

Remove the pot from the heat and blend with an immersion blender until completely smooth and creamy. Add the coconut milk and blend again until fully incorporated.

Step 9

Add more vegetable broth a little at a time if the soup is thicker than desired. Return to low heat, taste, and adjust the salt, black pepper, and curry paste as needed. Simmer for a few more minutes if you add extra curry paste.

Step 10

Ladle into bowls and top with cilantro, green onions, black pepper, and optional red chili flakes. Finish with optional chili oil and a drizzle of coconut milk, then serve warm.