Pumpkin Curry Soup with Coconut Milk

Preheat the oven to 220 °C. Halve the Hokkaido pumpkin, scoop out the seeds with a spoon, and remove the stem end. Since the skin of the Hokkaido is edible, it does not need to be peeled. Cut the flesh into wedges about 1 cm thick.

Mix the pumpkin wedges with 1 tbsp olive oil and 1/2 tsp salt. Spread them on a baking sheet lined with parchment paper, ensuring the pieces do not overlap. Bake in the preheated oven for about 30 minutes until the pumpkin is soft and gets lightly browned roasted spots.

Meanwhile, peel and finely dice the onion. Heat the remaining tbsp of olive oil in a medium-sized pot. Sauté the diced onion with the remaining salt over medium heat for 2–3 minutes until translucent, without letting them brown.