Preheat your oven to 350°F. This temperature is perfect for roasting the pumpkins, allowing them to become tender and sweet. As it heats up, you can prepare the pumpkins for roasting.
Cut the pumpkins in half and scoop out the seeds. You’ll want to ensure that you remove all the seeds to make way for the creamy flesh. The seeds can be reserved for roasting later if you wish!
Rub olive oil on both sides of the pumpkin halves, ensuring they are well coated. This will help them roast evenly and develop a beautiful golden color.
Lay the pumpkin cut sides down on a baking sheet. Roast them for about 45 minutes, or until they are tender. You’ll know they’re ready when a fork easily pierces the flesh.
Once the pumpkins are done, allow them to cool for a bit. Then, remove the skin and lightly mash the flesh so that there are no large chunks left. Set it aside while you prepare the soup base.
In a Dutch oven or large soup pot, heat the canola oil over medium-high heat. It’s the perfect time to get your aromatics going!
Add the diced onion and shallot to the pot, seasoning with a bit of salt to taste. Cook these for about 5 minutes until they are soft and starting to turn translucent.
Now, add the freshly grated ginger and minced garlic. Stir everything together and cook for about a minute until fragrant. The aroma will be delightful!
Next, add the red curry paste and mix everything together. Let it cook for another minute to bring out the depths of flavor.
Pour in the coconut milk and vegetable broth, stirring to combine. This is where the soup starts to become creamy and luscious!
Add in the turmeric and stir well. Then, bring the mixture to a gentle simmer, reducing the heat to medium-low.
Now, add the roasted pumpkin to the pot and allow it to simmer for about 15 minutes. This will help meld all the flavors together.
Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have one, you can use a regular blender, just be sure to let it cool slightly first!
Finally, taste the soup and add more salt and pepper as desired. Serve your soup warm, garnished with extra coconut milk and roasted pumpkin seeds if you like.
