Pumpkin puree: 200g (3/4 cup), Coconut milk: 200ml (3/4 cup), Vegetable broth: 200ml (3/4 cup), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Red curry paste: 15g (1 tbsp), Olive oil: 10ml (2 tsp), Maple syrup: 5g (1 tsp), Lime juice: 5ml (1 tsp), Pumpkin seeds: 15g (1 tbsp, toasted), Fresh cilantro: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion and cook for 5 minutes until softened. 3. Add 6g minced garlic, 5g grated ginger, and 15g red curry paste. Cook for 1 minute until fragrant. 4. Add 200g pumpkin puree, 200ml coconut milk, and 200ml vegetable broth. 5. Bring to a simmer and cook for 15 minutes. 6. Use an immersion blender to puree until smooth. 7. Stir in 5g maple syrup and 5ml lime juice. 8. Season with salt and pepper to taste. 9. Serve garnished with 15g toasted pumpkin seeds and 5g chopped cilantro.
