Thai Pumpkin Soup

Bahan-bahan (4 porsi)

• 3 pound (1.3 kg) pumpkin or winter squash ( (we like kabocha squash best)*)
• ½ tablespoon coconut oil, (or neutral-flavored oil of choice)
• ½ teaspoon kosher salt
• ½ teaspoon white pepper
• ¼ teaspoon ground cinnamon
• 1 teaspoon cumin seeds ((or ¾ teaspoon ground cumin))
• 1 teaspoon coriander seeds ((or ¾ teaspoon ground coriander))
• 1/2 teaspoon white pepper ((or freshly cracked black pepper) )
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• 1 ½ tablespoons coconut oil, (or neutral-flavored oil of choice)
• 3 large shallots, (chopped (or 1 small yellow onion))
• 6 g arlic cloves, (chopped)
• 2 inch piece ginger, (grated or minced (okay to leave peel on))
• 2 stalks fresh lemongrass** (outer papery layers removed, then minced)
• 1 13.5 -ounce (400 mL) can full-fat coconut milk
• 2 tablespoons red curry paste
• 3 cups (720 mL) vegan “chicken” broth (or good-quality vegetable broth***)
• 12 dried Makrut lime leaves (or 6 fresh lime leaves****)
• 1 ½ tablespoons coconut sugar or organic brown sugar, (more as needed )
• 1 tablespoon + 1 teaspoon Thai soy sauce ((or 2 TBSP + 1 tsp regular soy sauce))
• 1 handful of Thai basil leaves, (chopped or torn)
• Crusty bread, (toasted)
• Peanut Chile Crunch ((optional, see next recipe card))