Make the soup: Heat broth in a soup pot to a low boil. Dissolve the curry paste in the broth, tasting as you go. Add kabocha squash, bring to a boil again, then turn down heat and simmer for 4 ...

Allow the soup to simmer, uncovered, for another 10-15 minutes until all the vegetables are fully cooked. Serve and Enjoy: Remove the bay leaf, adjust the salt and pepper to taste, and serve your ...