Not the typical curried pumpkin soup. This smooth pumpkin soup uses Thai red curry paste (I use Mae Ploy) to give it a bit of a kick. You can choose to use more or less red curry paste as your taste prefers. This recipe calls for a modest amount of curry that should suit most pallets.
The pumpkins are roasted in the oven to give them a more robust sweetness that blends perfectly with the spicy curry. Great for cold winter evening family meals.