Thai Pumpkin Soup

Instructions

1. Roast the pumpkin
   Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon of oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, turning halfway through cooking.
2. Prepare the base
   In a large pot, heat the remaining oil over medium heat. Add onion and cook until translucent, about 4-5 minutes. Add garlic and ginger, cooking for another 30 seconds until fragrant.
3. Build the flavors
   Add Thai red curry paste to the pot and cook for 1-2 minutes, stirring constantly to release the aromatics. Pour in the broth, add lemongrass and kaffir lime leaves, then bring to a gentle simmer.
4. Add the pumpkin
   Add the roasted pumpkin to the soup and simmer for 5 minutes to allow flavors to meld. Remove the lemongrass stalks and lime leaves.
5. Blend the soup
   Transfer the soup to a blender in batches (or use an immersion blender) and purée until smooth and velvety. Return the soup to the pot.
6. Finish with coconut milk
   Stir in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer (do not boil) and cook for 5 minutes. Taste and adjust seasoning if needed.
7. Add final touches
   Just before serving, stir in fresh lime juice. The soup should be balanced with sweet, salty, and tangy notes.
8. Serve and garnish
   Ladle into bowls and garnish with fresh cilantro, sliced red chilies for heat, and a sprinkle of toasted pumpkin seeds for crunch. Serve hot with additional lime wedges on the side.