Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Heat oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.
Blend soup in batches with an immersion blender until smooth, about 1 minute.
Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.
Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.
Nutrition Facts (per serving)
| 328 | Calories |
| 29g | Fat |
| 30g | Carbs |
| 10g | Protein |
