Start by peeling the sweet potatoes, and cut them into coarse cubes. Add a little salt, pepper and rapeseed oil. Bake in the oven at 170 degrees until tender (about 20 minutes). Set aside.
Put a dry frying pan on medium heat and shake the pumpkin seeds lightly until they get a golden color. Feel free to add a little salt when they are done cooking.
Roughly chop onion and garlic. Put rapeseed oil in a saucepan and heat to medium heat. Add the onion and let it simmer for 2-3 minutes. Add the curry paste, fry the pasta together with the onion for a few minutes. Then you get all the aroma of the curry paste.
Pour over chicken broth and bring to the boil. Lower the heat to medium. Add 3.5 deciliters of coconut milk and save the last half deciliter.
Pre-baked sweet potatoes are in the soup. If you want, you can save some nice cubes to top the soup with.
Run the soup completely smooth with a hand mixer before heating it up again for serving.
Taste! It should be sweet, but also hot and spicy. Season with good salt and lime juice to get the perfect balance between salty, sweet, strong and sour.
Pour in the soup, top with finely chopped coriander, a lime wedge, coriander leaves and chili flakes and possibly the sweet potato in cubes. Dander with a little coconut milk at the end.
Wear a crispy element all the way to the end, roasted pumpkin seeds are yummy!