Preparation time: 1 hours
Cooking time: 1 hours
Difficulty: Medium - experience needed
Dietary guidance: v v n g d
1 medium pumpkin or a butternut or other similar winter squash
1 large onion
1 large head of garlic
1 cans coconut milk
4-6 cups vegetable broth
2 t red thai curry paste
1 T thai chili sauce
2 T minced fresh ginger
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
Squeeze garlic cloves out of their skin like paste into a blender. Scrape the flesh from the squash and place into the blender along with the roasted onion. Puree until smooth. Add vegetable broth if necessary.
Transfer the pureed mixture to a stockpot and stir in remaining vegetable broth. Season with curry paste, chili sauce, ginger and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in coconut milk.