Asian-Inspired Pumpkin Soup

1.Preheat the oven to 400°F (200°C).

2.Cut the pumpkin 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 is soft.

3.While the pumpkin is roasting, chop the onion, garlic, ginger, and red chili.

4.In a large pot, sauté the onion, garlic, ginger, and red chili until fragrant.

5.Scoop out the roasted pumpkin flesh and add it to the pot.

6.Pour in the vegetable broth and coconut milk. Stir well.

7.Add soy sauce, lime juice, curry powder, and cumin. Stir to combine all the flavors.

8.Let the soup simmer for 10-15 minutes.

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

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

11.Serve hot, garnished with fresh cilantro.

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