Curry Pumpkin Cream Soup with Coconut Milk

Preheat the oven to 220 degrees Celsius. Cut the pumpkin in half, scoop out the seeds, then cut into slices about 1 cm thick. (Hokkaido pumpkin does not need to be peeled; other varieties do).

Mix the pumpkin slices with 1 tablespoon of olive oil and half a teaspoon of salt, then arrange them in a single layer on a baking sheet lined with parchment paper. Bake for about 30 minutes, until the pumpkin is completely soft and starts to brown in places.

Peel and finely chop the red onion. Heat the remaining oil in a medium saucepan, add the onion and the remaining salt, then sauté until translucent for 2-3 minutes. Be careful not to let it brown.