Spicy Thai red curry paste is a delightful partner for sweet, oven-roasted pumpkin. The recipe below turns this combo into a deeply satisfying soup. Curry paste is so full of flavorful ingredients—chilies, galangal, lemongrass, lime leaves and more—that you don’t need to add much else to make a delicious soup.
You can significantly shorten the prep time for this recipe by using 2 cans of pureed pumpkin in place of the sugar pie pumpkin. The soup won’t have the same depth of flavor you get from roasting the pumpkin, but you’ll be able to get it on the table in less than 30 minutes. Be sure to check your curry paste’s ingredients to make sure it’s vegetarian if that is important to you.