Tasty Thai Pumpkin Soup

1 small pumpkin or half a huge pumpkin

3 tbsp + 1 tbsp canola oil

1 onion, sliced

1 small nub ginger, finely diced or grated

5 cloves garlic, finely chopped

1 stalk of lemongrass, bashed with the back of a knife

1 400ml can of coconut milk

3-4 tbsp of Thai red curry paste

3-4 cups of vegetable broth

Limes, brown sugar, and soy sauce, for seasoning

Cilantro, for garnish

Heat oven to 400 degrees F.  Slice pumpkin or squash in half, and rub with 3 tbsp oil. Sprinkle with salt.  Place on a roasting tray and roast for 45 minutes, or until the flesh can be easily pierced with a fork.  Let cool, and peel off the skin.  Cut into 1 inch chunks.    

Heat 1 tbsp of oil in large pot on medium heat.  Add the red curry paste.  Stir until very fragrant. Add the onion, ginger, and garlic, and cook til slightly softened.  Add the coconut milk, and stir til incorporated.  Add the pumpkin, lemongrass stalk, and enough broth to completely submerge the pumpkin.  Simmer on low for 20 minutes.  

In batches, pour the soup into the blender and puree, then return  to the pot (or use an immersion blender).  Taste the soup, and then add a spoonful of lime juice, brown sugar, and soy sauce. Taste again and adjust so the sweetness, saltiness, and sourness are equally balanced.  

Serve the soup with cilantro sprinkled on top.  Enjoy!