Pumpkin Soup with Curry

INSTRUCTIONS

• 1
  Preheat the oven to 220 degrees. Meanwhile, scoop out the soft flesh and seeds from the pumpkin, remove the stem and the tough bottom end, and peel the pumpkin unless you have a hokkaido type, which does not need peeling.
• 2
  Cut the cleaned pumpkin flesh into slices 1 cm thick, mix them with 1 tablespoon of oil, 1/2 teaspoon of salt, and arrange them on a baking sheet lined with parchment paper so that the pumpkin pieces do not overlap and are in a single layer. Place in the preheated oven and bake for 30 minutes until the pumpkin starts to blister and is beautifully soft.
• 3
  Peel and finely chop the onion. In a medium-sized pot, heat the second tablespoon of oil, add the chopped onion, the rest of the salt, and let it soften and become translucent for 2-3 minutes, stirring occasionally and ensuring the onion does not start to brown.
• 4
  Add the curry paste to the softened onion and stir for another minute to release its aroma in the fat. Pour in the coconut milk and broth and slowly bring to a boil.
• 5
  Transfer the baked hot pumpkin from the baking sheet to the pot with the boiling soup base; you don't need to cut or chop it, leave the pieces as large as they are. Simmer slowly and uncovered for 15 minutes. If the pumpkin smelled nice while baking, it will be irresistible now.
• 6
  Finally, blend the soup with an immersion blender as smoothly as possible. If necessary, add salt, but nothing else should be missing from the soup. The soup thickens as it cools, so always serve it as hot as possible for the best consistency.