Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter
and to add to the flavour. My friend Alice makes a version with ginger and cinnamon that works well, too. The problem I always had making for this soup was cutting the pumpkin. Not having a good sharp cook’s knife led to years of kitchen mishaps. I had heard microwaving it whole before cutting helps and I learned this time around that roasting it whole in the oven, before cutting off the skin and removing the seeds works, too.
