It’s the time of year for soup, and I’ve made a lot of squash soup recently. The one in the picture is a standard pumpkin soup with roasted pumpkin seeds as a garnish.
My favorite has been a Thai-style pumpkin soup. For that, I roast the pumpkins (or other Winter squash) for about an hour in the oven. I start the soup with a traditional onion, carrot, celery, and garlic combination, with the addition of fresh ginger and curry powder (or paste) to make it more “Thai-style”. After this mixture sautees for a few minutes, I add in the baked pumpkin and stock and let it simmer together for a 10-20 minutes. Lastly, I add some coconut milk and puree it together with a stick blender. It’s best garnished with cilantro.