Curried Pumpkin Butternut Soup. Ingredients: Olive oil, 1 lb each pumpkin and butternut squash (peeled, diced), 2 shallots (diced), 2–3 tbsp Thai red curry paste, 2 tbsp grated turmeric or 2 tsp powder, 4 cups vegetable broth, 1 can unsweetened coconut milk, salt, pepper. Directions: Roast pumpkin and squash with olive oil, salt, and pepper at 400°F for 10–15 min until tender. In a large pot, sauté shallots, curry paste, and turmeric in olive oil 8–10 min. Add broth and roasted vegetables; simmer 20 min. Adjust seasoning, add coconut milk, simmer briefly, then blend until smooth.