Pumpkin soup with curry

INSTRUCTIONS

• 1
  Preheat the oven to 220 degrees Celsius. Meanwhile, scoop out the soft pulp and seeds from the pumpkin, remove the stem and the tough bottom end, and also peel the pumpkin, unless you have a Hokkaido variety, which does not need to be peeled.
• 2
  Cut the cleaned pumpkin flesh into one-centimeter thick slices, 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 lie in a single layer. Place in the preheated oven and bake for 30 minutes, until brown blisters appear on the pumpkin and it 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 remaining salt, and let it soften and become translucent for 2-3 minutes. Stir occasionally and watch carefully; the onion should 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 roasted hot pumpkin from the baking sheet to the pot with the simmering soup base; you don't need to cut or chop it, leave the pieces as they are. Simmer gently and uncovered for 15 minutes. If it smelled nice when you were roasting the pumpkin, now it will be irresistible.
• 6
  Finally, blend the soup with an immersion blender until as smooth as possible. If needed, add more salt, but nothing else should be missing from the soup. The soup thickens as it cools; always serve it as hot as possible, as that's when it has the best consistency.