215 ouncecans light coconut milkcan use light or regular. Set a little off to the side if you want to garnish your soup with it
4cupsvegetable broth
salt
fresh ground pepper
Instructions
Preheat oven to 350°F
Cut pumpkins in half and scoop out seeds. Rub olive oil on both sides and lay sliced side down on a baking sheet. Roast for about 45 minutes or until pumpkin is tender.
Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Set aside.
Heat tablespoon of canola oil in a dutch oven or large soup pot over medium high heat.
Add onion, shallot and salt to taste, cook for about 5 minutes, until they are soft and starting to turn translucent.
Add the ginger and garlic, cook for about a minute.
Add the curry paste and stir everything together, cooking for another minute.
Add the coconut milk, broth and tumeric, stirring to combine.
Bring to a simmer and then reduce heat to medium low.
Add the pumpkin, allow to simmer for about 15 minutes.
Using an immersion blender, carefully blend soup until it is a smooth consistency.
Add more salt, pepper to taste.
Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired.
Notes
*If gluten free or vegan, be sure you use curry paste that fits your needs **Light or regular coconut milk will work. I used one can of light and one of regular because I accidentally grabbed regular at the store! ***I used Thai Kitchen Brand curry paste for this recipe. If you are using a different brand, you may need to adjust curry paste amount to taste, as some brands are more spicy. I did not find this soup to be spicy with this amount of curry paste.