Thai Yellow Curry Pumpkin Soup

Ingredients:

• 1 small sweet pumpkin — halved and roasted at 400F for 30 minutes
• 2 tbsp coconut oil
• 1 shallot, minced
• 1/2 tsp turmeric powder
• 2 tsp garlic paste
• 1 tsp ginger paste
• 2 heaping tbsp lemongrass puree
• 1/2 cup thick coconut milk
• 1.5 cups of roasted pumpkin puree
• 1.5 cups vegetable broth

Homemade red curry paste:

• 2 Thai red chilies
• 1.5 tbsp tomato puree
• 1 tsp ground coriander
• 2 tsp fish sauce
• 1/2 tsp ground white pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp sugar

Directions:

1. Scoop out cooled roasted pumpkin flesh. Puree in a food processor until smooth. Measure 1.5 cups and keep aside.
2. Heat a large saucepan on medium. Add all ingredients for homemade red curry paste into a bowl. Stir to combine.
3. Add coconut oil and minced shallot. Fry for 2 minutes or until fragrant.
4. Sprinkle in turmeric powder, garlic and ginger paste. Cook for another minute before adding lemongrass puree and homemade red curry paste. Stir and cook lemongrass and red curry paste until fragrant.
5. Add roasted pumpkin puree and stir to combine. Drizzle in coconut milk and vegetable broth. Stir to combine, bring soup to a boil and gently simmer for 10 minutes.
6. Serve soup hot with a drizzle of coconut milk and garnish with mint leaves, chives and red chilies.