Thai-style pumpkin soup

Variation for folk that can't handle red chillis

Here is the original.

Ingredients

1 butternut squash (1.5 kg)
2 lemons
3 tbsp fresh ginger, grated
Sunflower oil
2 red onions, sliced
1 can coconut milk (400 mL)
850 mL vegetable stock
1/2 cup cashew nuts, chopped
4 tbsp yellow curry
Salt
Black pepper

Preparation

Heat oven to 180°C
Chop the squash into large pieces, chop and remove seeds
Place the squash on a baking tray, sprinkle with ~3 tbsp of sunflower oil and grate the peel of one lemon over it. Bake for 30'.
Stir fry the onions, ginger and the grated peel of one more lemon for about 10 minutes, until soft, in a large pot.
Add the pumpkin, the vegetable stock, the yellow curry and ~350 mL of the coconut milk to the pot and let it simmer for ~5 minutes.
Let it cool for a bit and use a hand mixer to make a cream
Bring it back to a simmer an adjust the flavour with salt, black pepper, yellow curry and lemon juice
Serve with a swirl of coconut milk and a dash of chopped cashews on each bowl