Coconut Curry Soup

Preheat the oven to 400°F (390°F). Toss the pumpkin, carrots, and potato with a drizzle of olive oil, spread on a baking sheet, and roast for about 20 minutes, stirring once, until lightly browned and caramelized.

While the vegetables roast, melt butter in a large pot over medium heat.

Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until translucent.

Stir in the minced garlic, turmeric, nutmeg, and a pinch of curry powder; cook for 1 minute, allowing the spices to become fragrant.

Add the tomato paste and deglaze the pot with a splash of orange juice, scraping up any browned bits from the bottom of the pot.

Pour in the vegetable broth, then add the roasted vegetables. Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld.

Remove the pot from heat and use an immersion blender to puree the soup until completely smooth (or blend in batches in a countertop blender).

Return the soup to low heat, stir in the canned coconut milk, and season with salt, black pepper, and additional curry powder to taste. Simmer gently for 3–4 minutes, adjusting seasoning as needed.

Ladle the hot soup into bowls and optionally garnish with a drizzle of coconut milk and fresh herbs such as cilantro or basil.