Asian-Inspired Pumpkin Soup

1Preheat the oven to 400°F (200°C).

2Cut the pumpkin (1 small) in half, scoop out the seeds, and place the halves on a baking sheet. Roast in the oven for 30-40 minutes or until the pumpkin (1 small) is soft.

3While the pumpkin (1 small) is roasting, chop the onion (1), garlic (3 cloves), ginger, and red chili (1).

4In a large pot, sauté the onion (1), garlic (3 cloves), ginger, and red chili (1) until fragrant.

5Scoop out the roasted pumpkin (1 small) flesh and add it to the pot.

6Pour in the vegetable broth (4 cups) and coconut milk (1 can). Stir well.

7Add soy sauce (1 tbsp), lime juice (1 tbsp), curry powder (1 tsp), and cumin (1 tsp). Stir to combine all the flavors.

8Let the soup simmer for 10-15 minutes.

9Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.

10Taste and adjust seasoning as needed. Add Sriracha for extra heat if desired.

11Serve hot, garnished with fresh cilantro.

12Enjoy the Asian-inspired pumpkin (1 small) soup with crusty bread or rice for a complete meal.