This creamy soup starts with the velvet smoothness of pumpkin and coconut and ends with just the right hit of heat from the mellow red curry paste.
2 teaspoon coconut oil
1 small sweet onion or large red shallot
1 Tablesoon ginger paste
2 Tablespoons red curry paste (I used Roland brand – it is soooo good)
4 cups vegetable broth
4 cups pumpkin puree (from a can or from a peeled, steamed and mashed sugar pumpkin)
1 can coconut milk (shake well before opening and reserve a few Tablespoons)
Sliced red chillies
If you want, you can add a bit of Fish Sauce to up the salt quotient.
Keywords: Red Curry Pumpkin Soup