- 700 g pumpkin
- 15 ml olive oil
- 1 onion
- 3 garlic cloves
- 900 ml vegetable stock
- 200 ml coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon red curry paste
- Salt to taste
- Black pepper to taste
Heat oil in a large pot, add onion, and cook until translucent. Stir in garlic, ginger, and curry briefly, releasing aroma without allowing the spices to burn. Cook gently throughout.
Add pumpkin and coat every piece with the aromatics. Cook briefly so the surface absorbs flavor before introducing stock or other liquid. Cook over moderate heat until fully tender inside.
Pour in the stock, scrape the bottom of the pot, and bring everything to a gentle simmer. Cover partially so steam escapes without excessive evaporation. Cook over moderate heat throughout.
Cook until the firmest pieces become completely tender. Keep the heat moderate, because vigorous boiling can dull spices, break vegetables unevenly, and make the broth cloudy. Cook over moderate heat.
Blend the soup until smooth, working in batches when necessary. Return it to the pot and add coconut milk, adjusting consistency without making the soup watery. Mix until fully smooth.
Taste carefully and correct salt, pepper, acidity, and spice. Warm the soup gently after blending, but do not boil it aggressively once dairy or coconut milk is added. As needed.
Ladle into warm bowls and finish with herbs, toasted seeds, or a small swirl of coconut milk. Serve immediately while the aroma remains bright and inviting. Serve while still warm.
