4 garlic cloves (I add them whole, the blender will do the work later)
3 lime leaves (or a bit of lemongrass, or omit)
2 tablespoons red curry paste
1-2 teaspoons grated ginger
3½ cups roasted pumpkin or butternut squash, skin and seeds removed*
1 can coconut milk, light or full fat, either is fine
4 cups veggie broth
Maple syrup, for drizzling
Sea salt and fresh black pepper
Sauteed kale or other greens (optional)
In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes. Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
Add the roasted pumpkin and mix everything together. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Add the maple syrup and a pinch of cayenne pepper. Cover and simmer for 20-25 minutes, stirring occasionally.
Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
Serve with extra coconut milk and a few more pinches of cayenne.
*To cook the pumpkin (you can do this in advance): I find raw pumpkins difficult to cut into, so I start by softening mine in the oven. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Remove it from the oven, and when it’s cool enough to touch slice it into quarters. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Remove from the oven. Let cool and scoop out the seeds and guts. Scrape the pumpkin flesh from the skin and set aside until you’re ready for it to go into the soup.
Recipe by Love and Lemons at https://www.loveandlemons.com/coconut-curry-pumpkin-soup/