Roasted Pumpkin Curry Soup

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Prep Time20

Cook Time1

Total Time1 20

Servings: servings

Calories: 225kcal

2 medium sugar pumpkins, halved and seeds removed (5 cups / 1177 grams cooked yield)
4 cups vegetable broth (960 mL)
14 fl oz coconut milk (400 mL)
3 tbsp Thai red curry paste (60 grams)
1 medium yellow onion (111 grams)
1/4 cup light brown sugar (48 grams)
1 1/2 tbsp olive oil (22 mL)
1 tbsp fresh grated ginger
1/2 tsp salt

Pre-heat oven to 400°F. Line a baking sheet with foil and set aside.
Rub the flesh side of the pumpkin halves with olive oil, then season with salt and pepper. Place on the prepared baking sheet, cut side up. Roast for 40-50 minutes or until the flesh is very tender when poked with a fork. Set aside to cool slightly.
Once the pumpkin halves have cooled slightly, use a spoon to scoop the flesh from the skin and set aside. You'll need 5 packed cups of pumpkin.
In a large pot, heat olive oil over medium high heat. Add onions and sauté until soft, about 3-4 minutes. Move the onions to the sides of the pot and add the red curry paste and ginger, sautéing for about a minute then mixing in with the onions until evenly coated.
Add vegetable broth, coconut milk, roasted pumpkin flesh, brown sugar, and salt to the pot and stir to combine. Lower heat to medium low and simmer for 20 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a high speed blender to puree. Top with desired garnishes before serving.

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