This Thai roasted kabocha squash soup has all I love about Asian food. Every spoonful of this kabocha creamy soup is full of flavor; you must try it.

I love the combination of spicy, fresh, and strong-flavored ingredients.

First, you have to roast the pumpkin.

Then, start sautéing the onion, garlic, and ginger. When they start to brown, spoon the kabocha squash’s flesh and add to the pot with the rest of the spices.

Add broth or water and the coconut milk, and let it simmer for 5 minutes. Blend and serve.

You can serve this soup as a starter and, as the main course, some lentils with garlic, basil, and coconut rice. Swipe up for the recipe!