Peel with Zeal
Sauté the onion first and garlic until soft.
Add the Thai red curry paste. Cook for one minute and stir to coat.
Add the broth or stock and pumpkin puree and bring to a simmer.
Blend the soup and remaining ingredients until smooth.
Ladle the soup into a bowl and garnish.
Roasted Red Pepper Soup with Gouda
Creamy Summer Squash Soup