Roasted Pumpkin Coconut Curry Soup

• 1 whole Pumpkin
• 4 Tablespoons Olive Oil, Divided
• 1/2 Tablespoons Sea Salt
• 1 teaspoon Ground Black Pepper
• 1 whole White Onion
• 1 piece Thumb Sized, Fresh Ginger
• 3 cloves Garlic
• 1 Tablespoon Curry Powder
• 1 teaspoon Dried Chili Flakes
• 1 cube Vegetable Stock
• 1 pint Water
• 1/2 cans (about 13 1/2 Oz. Size) Coconut Milk, Plus More To Serve
• Fresh Coriander (cilantro), For Garnish

1. Preheat oven to 400u0b0F.
2. Remove the seeds of the pumpkin and cut the pumpkin in pieces (about 1 1/2 inch). Toss pumpkin with 2 tablespoons of olive oil, the salt and pepper. Spread evenly on a baking tray. Roast for 25 minutes.
3. Put a soup pan over medium heat and add remaining 2 tablespoons of olive oil. Chop onion and fry for about 2 minutes. Peel and slice the ginger and press the garlic. Add to the pan, stir and fry for 1 more minutes.
4. Add curry powder and chili flakes and fry for 1 minute. Add pumpkin, stock cube and water. Stir, turn down the heat to low and let it simmer for 15 minutes.
5. Take of the heat and puree with a blender into a smooth soup. Add coconut milk, put back on low heat and let it simmer for 5 more minutes. Add more spice to taste.
6. Serve with a dollop of coconut milk and some fresh coriander (cilantro).

pumpkin, olive oil, salt, ground black pepper, white onion, thumb, garlic, curry, dried chili flakes, vegetable stock, water, coconut milk, fresh coriander

Taken from tastykitchen.com/recipes/soups/roasted-pumpkin-coconut-curry-soup/ (may not work)