Roasted Pumpkin & Red Curry Soup🎃

Ingredients

​1 pumpkin, sliced into quarters and seeds removed

​2 tbsp olive oil

​1 tsp salt & 1/2 tsp black pepper

​2 shallots, finely diced

​1–2 tbsp red curry paste

​1 chicken stock cube

​2–3 cups water

​1/2 cup (120 ml) coconut milk

​Fresh herbs and chili flakes for garnis

Instructions

​Roast the Pumpkin: Preheat your oven to 400°F (200°C).

Season the pumpkin quarters with olive oil, salt, and pepper, then roast for 30–35 minutes until tender.

Scoop the soft flesh out of the skin.

​Sauté Shallots: Heat a splash of oil in a pot over medium heat and cook the diced shallots for 3–4 minutes until soft.

​Simmer Everything Together: Add the roasted pumpkin flesh, red curry paste, and chicken stock cube into the pot, then pour in the water.

Bring to a boil, stirring occasionally to break up the stock cube, and let it simmer for 5–10 minutes.

​Blend: Puree the soup in the pot using a hand immersion blender until rich and smooth.

​Finish with Coconut Milk: Stir in the coconut milk over low heat until completely combined and warm.

​Serve: Pour into your bowl and garnish with fresh herbs and chili flakes.