Pumpkin soup with curry paste and coconut milk is a Thai-inspired soup that makes an excellent quick main course on a cold fall or winter evening. Combined with a loaf of hot walnut bread and apple butter, a crisp green salad with simple white wine vinaigrette and a glass of dry Chardonnay or medium-bodied brown ale, pumpkin soup with curry paste and coconut milk is a hearty, satisfying main dish. This soup will keep in the refrigerator for 2-3 days, but might require more vegetable stock to thin the soup during reheating.
Preheat the oven to 450 degrees F.
Put the pumpkin in a large ovenproof dish and cook in the oven for 12-15 minutes or until the edges begin to brown.
Heat the oil in a large sauté pan over medium heat and sauté the onion and ginger for 8-10 minutes or until the onions become translucent. Add the red curry paste and cook for an additional 1-2 minutes.
Transfer the contents of the sauté pan and 1 cup of the roasted pumpkin to a food processor. Add 1 cup of coconut milk and puree until the mixture is very smooth.
Transfer the contents of the food processor to a large saucepan and stir in the remaining pumpkin puree, coconut milk, vegetable stock and apple juice. Season with sea salt to taste and heat over medium heat for 5-7 minutes or until warm.
Ladle the soup into individual serving bowls and garnish with a dollop of crème fraiche and the chopped fresh parsley. Serve immediately.