2mediumdelicata squashespeeled, seeded, and cut into 1-inch cubes
1mediumsweet potatocut into 1-inch cubes (peeled if desired)
3large cloves garlicsmashed and peeled
2tablespoonsyellow curry pasteor more to taste (recipe note #3)
113.5-ouncecan coconut milkor lite coconut milk
1teaspoonkosher saltplus more to taste
½teaspoonfreshly ground black pepper
fresh Thai basil leavesfor garnish, torn if large
Preheat oven to 325˚F
In a medium bowl whisk together lime juice and zest, kosher salt and cayenne pepper. Add pumpkin seeds and coconut; toss to coat evenly. Spread in a thin layer on a rimmed baking sheet; bake 5 minutes, stir and bake 5-7 minutes more, or until pepitas and coconut are toasted and fragrant. Transfer baking sheet to wire rack to cool. (recipe note #1)
Meanwhile, heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion; cook and stir until onion is translucent, about 3 minutes.
Add delicata squash, sweet potato, garlic, curry paste, and broth to onion mixture and stir. Bring to boil. Reduce heat and simmer 25 minutes, or until the squash and sweet potato are tender.
To puree the soup, use an immersion blender with a stainless steel shaft to puree the soup right in the pot. Or transfer soup to standard blender and puree; return soup to pot. (recipe note #2)
Add coconut milk, salt, and freshly ground black pepper to taste; cook and stir until heated through. Ladle soup into bowls and serve topped with toasted pumpkin seed and coconut mixture and Thai basil leaves.
If your pumpkin seeds and coconut are on the verge of over browning, transfer the mixture to a bowl immediately so they don't continue cooking on the baking sheet.
If you use a traditional blender (not an immersion blender), cover the top with a clean towel instead of the lid when blending anything hot – otherwise it could splatter out and could burn you and make a big mess.
For a vegan version of this soup, be sure to check the label of your curry paste as some include fish sauce, etc.