1-First Step: Prepare your mise en place. Peel, deseed, and chop 1.8 kg (3.6 lb) pumpkin or butternut squash into roughly 3 cm chunks so they cook evenly. Dice 1 brown onion and finely mince 2 garlic cloves. Open the 400 ml can of full-fat coconut milk and measure 2 1/2 cups of low-salt vegetable stock.

2-Second Step: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and 3 tablespoons Thai red curry paste and continue to cook for 2-3 minutes. Stir constantly so the paste doesn’t stick and so its oils bloom into the oil this deepens the flavor.

3-Third Step: Add the chopped pumpkin or butternut squash to the pot. Stir to coat each piece in the curry-onion mixture so flavor gets into the flesh. Cook for 2-3 minutes while stirring, then pour in 2 1/2 cups of vegetable stock. Bring to a gentle boil, reduce heat, and simmer uncovered for 10-12 minutes, or until the chunks are tender and easily pierced with a fork.

4-Fourth Step: Once the pumpkin is tender, turn off the heat. Use an immersion blender right in the pot to purée the soup until smooth and velvety. If you prefer a chunkier texture, blend only half the pot and leave some pieces whole. Be careful with hot splashes hold the blender at a slight angle and keep the top vented.

5-Fifth Step: With the heat off, stir in 400 ml (14 oz) full-fat coconut milk and 1 tablespoon fish sauce (or substitute light soy sauce). Taste and adjust seasoning add a pinch of salt if needed, or a squeeze of lime for brightness. If the soup is too thick, add a splash more stock to reach your desired consistency.

6-Final Step: Serve hot garnished with fresh coriander leaves, crispy Asian shallots, and thin slices of red cayenne pepper for heat. Offer warm roti for dunking and extra texture. For a protein boost, spoon in cooked lentils or shredded chicken at the serving stage.