1-2 Tbsp vegetable oil (use olive, sunflower, coconut oil if you prefer)
1-2 Tbsp Red Curry Paste
1 medium onion, diced
2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces
4 cups chicken or vegetable broth
1 1/2 cups coconut milk
1 large red chili or green jalapeno, seeds removed, finely diced
Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they’re translucent, about 8-10 minutes. Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.