Thai Pumpkin Soup

This Thai Pumpkin soup recipe features roasted winter squash, aromatic spices, and coconut milk for a rich and indulgent soup with authentic Thai flavors. The recipe is made in a streamlined process that is easy to follow, and the soup only needs 10 minutes to simmer. Toppings like the Peanut Chile Crunch add a spicy kick while fresh basil garnish adds a finishing touch. The soup can be stored for 5-6 days in the fridge and can be frozen for up to 3 months.