Pumpkin Curry Soup with Sweet & Spicy Pumpkin Seeds

This soup satisfies all the flavors you need to convince yourself it's fall already instead of the sweltering 85 degree temperature it remains outside. Totally hands off, just roasting and blending, pumpkin and coconut work beautifully with yellow curry paste.

 One Year Ago Today  Ma Po Tofu

Silky roasted pumpkin and yellow curry soup with coconut, apple for sweetness and spiced pumpkin seeds.

Pumpkin Curry Soup
1 small pumpkin, peeled & seeded, medium dice (about 4 cups)
1 carrot, small dice
1 small white onion, small dice
1 tomato, seeded, small dice
2 garlic cloves, smashed
3 tbl extra virgin olive oil
2 tsp salt
1 tsp cinnamon
1/2 tsp black pepper
1-15oz can coconut milk
1 heaping tbl yellow curry paste

Preheat the oven to 425.
Toss the pumpkin, carrot, onion, tomato, garlic, olive oil, salt, cinnamon and pepper together and roast until the pumpkin is completely tender, 30 minutes.
Transfer to the blender along with the coconut milk and curry paste. Blend until completely smooth. Taste and season if necessary.

Sweet & Spicy Pumpkin Seeds
1 cup pumpkin seeds
2 tsp extra virgin olive oil
2 tsp organic cane sugar
1 tsp cinnamon
1/2 tsp paprika
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp red pepper flakes

Toast the pumpkin seeds until lightly browned and some start to crackle. Remove from the heat and toss with the remaining ingredients.