Spicy pumpkin soup

We heard about a quest for seasonal products. And this is how we reply to this quest: We made two pumpkin soups today: mild with potatoes and a spicy one with red curry paste. You guess which one we liked better?
As the pictures and the soups look nearly exatcly the same, we're not posting photos of the mild soup. It looked just like this soup. So there.

Let us begin:

Type of dish: soup

Cost: medium

Difficulty:  easy

Time:  1h 10 min

Serves: 6

Preparation time: 55 min

Baking time: 40 min

Cooking Time: 10 min

Oven temp: 180C

What you need to make this dish:

Sharp knife, cutting board, parchment paper, large baking pan, large saucepan, hand blender, spoon

Ingredients:

• 1 kg pumpkin  without seeds
• 1 tbsp red thai curry paste
• 1 can cocnut milk
• 0,5l chicken broth
• 1 tsp salt
• olive oil
• 1 lime

How to prepare:

Heat the oven to 180C. Cut the pumpkin into large chunks. Place the parchment paper in the baking dish and place the pumpkin on it, skin side down. Take the olive oil and drizzle over the pumpkin. sprinkle the salt on it too. Put the dish in the oven and bake for 40 min. After 40 min, the pumpkin should be soft. Take the dish out and cool down to room temperature. When it's cooled down, in a saucepan heat the chicken broth, and cut off the skins from the pumpkins and put the pieces in the saucepan. Remove the pan from heat. Now, add the curry paste to the soup and use the hand blender, mix the soup until it's creamy. Now add the coconut milk and blend again. Try a bit, it might need some more salt. When your're done seasoning, squeeze at the end half the juice from the lime and stir well.

Ready to serve.