Thai Coconut Pumpkin Soup in 30 Minutes

Instructions:

1. Heat the coconut oil in a pot over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
3. Add the red curry paste and stir constantly for 2 minutes until the paste smells toasted and the oil begins to separate slightly.
4. Stir in the pumpkin purée, coating it in the curry mixture.
5. Pour in the vegetable broth and coconut milk. Whisk gently until the liquid is a uniform, golden-orange color.
6. Bring to a gentle simmer for 10–15 minutes to let the flavors integrate; do not let it reach a rolling boil.
7. Remove the pot from heat. Stir in the soy sauce and fresh lime juice.
8. If using fresh roasted pumpkin, use an immersion blender to achieve a velvety consistency. Taste and add salt if needed.
9. Garnish with fresh cilantro and sliced red chilies before serving.