Soup season is knocking at our doors and this Roasted Pumpkin Curry Soup is a great way to get the party started! This one is creamy, comforting, and just a little spicy thanks to the Thai red curry stirred in. I roasted my own sugar (or pie) pumpkins to make my own pumpkin puree for this soup, but you could buy store bought if you really want to. Once the ingredients get to know each other in the pot for about 20 minutes, all you have to do is blend it all up with an immersion blender and boom – perfectly creamy pumpkin soup!

Here’s what you’ll need to recreate this Roasted Pumpkin Curry Soup at home:

• Sugar pumpkins – If you can’t find them or don’t want to roast your own, you could use red kuri squash or canned pumpkin puree instead.
• Vegetable broth – Chicken stock or broth would work too in a pinch, though it will add a meaty flavor instead of complementing the squash the way veggie broth does.
• Coconut milk – I recommend using full fat coconut milk here for the creamiest possible soup, but you could use light coconut milk if you had to. If you prefer to incorporate dairy for more protein, half and half is your best bet, but you could go for heavy cream if you want a really decadent and creamy soup.
• Onion – I used a yellow onion, but white onion or sweet onion would work too.
• Red curry paste – I recommend using Maesri or Mae Ploy brand Thai red curry paste if you can find it. Some other brands that may be easier to find in your everyday grocery store have less pronounced flavor and spice levels.
• Ginger – Give a little extra oomph and brightness to the soup with fresh grated ginger. If you don’t have fresh, you could use about 1/2 tsp of ground ginger.
• Brown sugar – Just a bit of brown sugar helps round out the flavor of the sugar pumpkins and keeps the spice of the red curry paste in check.

Recipe