• For the Soup:
  • 1 medium pumpkin, peeled, seeded, and cubed
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon red curry paste
  • 4 cups vegetable or chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar or palm sugar
  • Juice of 1 lime
  • Salt and pepper to taste
• For Garnish:
  • Fresh cilantro, chopped
  • Sliced green onions
  • Red chili slices (optional for heat)
  • Toasted pumpkin seeds
  • A drizzle of sesame oil

Instructions:

1. Prepare the Pumpkin:
   • Preheat the oven to 400°F (200°C).
   • Toss the cubed pumpkin with a little vegetable oil, salt, and pepper. Spread it on a baking sheet.
   • Roast the pumpkin for about 25-30 minutes, or until tender and lightly caramelized.
2. Cook the Aromatics:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
3. Add Curry Paste:
   • Stir in the red curry paste and cook for another minute to release its flavors.
4. Combine Ingredients:
   • Add the roasted pumpkin to the pot.
   • Pour in the vegetable or chicken broth and bring to a boil.
   • Reduce the heat and let it simmer for about 10 minutes.
5. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
6. Add Coconut Milk:
   • Stir in the coconut milk, soy sauce, fish sauce (if using), and brown sugar.
   • Let the soup simmer for another 5 minutes to meld the flavors.
7. Season and Serve:
   • Add the lime juice and season with salt and pepper to taste.
   • Ladle the soup into bowls and garnish with chopped cilantro, green onions, red chili slices, toasted pumpkin seeds, and a drizzle of sesame oil.

Tips:

• For added protein, you can add some cooked prawns or chicken to the soup before serving.
• Adjust the spiciness by increasing or decreasing the amount of red curry paste and chili slices.

Serves 6-8