Curried Red Kuri and Chestnut Soup – Volpi Foods

Ingredients

• 1 (3½ to 4 pound) red Kuri squash, scrubbed and quartered, seeds discarded
• kosher salt and freshly ground black pepper
• 1 (14-ounce) can coconut milk (full-fat, not light), well chilled (see Cook’s Notes)
• 1 red onion, chopped (a generous cup)
• 1 cup peeled roasted chestnuts (about one 5-ounce foil packet)
• 1 teaspoon freshly grated ginger (1-inch long piece) peeled, grated on a fine Microplane
• 2 tablespoons Thai red curry paste
• 4 cups chicken stock
• 2 tablespoons roasted and salted pumpkin seeds
• 1 tablespoon finely sliced chives
• 1 tablespoon pumpkin seed oil (optional)
• lemon or lime wedges, for serving