1 medium pie pumpkin
1 tablespoon olive oil
1 bunch scallions, diced
2 tablespoons curry powder
2-3 cups veggie broth
¼-1/2 cup coconut milk
salt, if needed
½ tablespoon olive oil
¼ teaspoon salt
Preheat oven to 400˚.
Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
Serve with an extra swirl of coconut milk and roasted pumpkin seeds.
Source: Naturally Ella