Curried Yellow Squash Soup

Preheat your oven to 350 F. Toss the pumpkin seeds in a bit of curry powder. Spread the pumpkin seeds on a rimmed baking sheet.

Begin toasting your pumpkin seeds for about 10 minutes at 350 F. Keep an eye on them and cook until they have a nice dark brown color. Remove pan from the oven and set aside.

Begin the soup by heating one of the tablespoons of olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions begin to soften a bit. At this point add in the carrots, potatoes, and squash and cook for about 5 minutes before adding the curry powder, salt, pepper, and cayenne. Let the vegetables cook for a couple minutes longer before adding the wine to deglaze the bottom of the pan. Next pour in the 2 cups of broth, bring the pot to a boil and then reduce heat to a simmer.

Cook for about 30 minutes or until the squash and potatoes are soft and tender. Once softened, transfer the mixture to a blender or use and immersion blender to create an even and smooth texture throughout the soup. Return the soup back to the pot and allow it heat up again. At this point add in the coconut milk and stir thoroughly.

In a small saucepan combine the paprika and remaining tablespoon of olive oil over low heat. Stir heavily until the oil takes on the bright red color of the paprika.

Once ready to serve, ladle the soup into bowls and finish with a couple pumpkin seeds, a drizzle of coconut milk, the cilantro, and a brush of the paprika oil.