Ingredients
1tbspolive oil
1smallwhite onionpeeled and diced
3garlic clovesminced
2tsbpred curry paste
4cupsvegetable stock
1cupcoconut milk
30ozpumpkin purée
1tspground cumin
1tspground ginger
½tspsea salt
fresh cilantrochopped
pepitas
red onionssliced
Thai bird chilessliced
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened.
Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
Add vegetable stock and coconut milk, and stir to combine.
Using a hand blender or a traditional blender, puree the soup until smooth. Then return it to the stockpot.
Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
Serve warm, sprinkled generously with your favorite toppings.
