Thai pumpkin soup Recipe

Preheat the oven to 175 °.

The squash into quarters and smear with butter, then season with salt and something in the oven for about 60 minutes until it is just soft.

Let it cool down and then heat in a large saucepan over medium heat supply along with the coconut milk and curry paste, simmer, and after about 10 minutes Puree take from the heat and it should develop a thick cream, fill up then with water (to give the desired soup consistency is reached).

Then bring back to simmer, season with sea salt and then serve.