1 1/2 tbsp. cooking oil
3 shallots, diced
6 cloves garlic, minced
2” ginger, grated
2 stalks lemongrass, minced
zest from 1 lime

  • heat oil in a large pot and sauté vegetables 3-4 minutes

3/4 tsp. cumin
3/4 tsp. coriander
1/2 tsp. kosher salt
1/2 tsp. white pepper
1/2 tsp. cinnamon
1/4 tsp. turmeric

  • add to pot and cook for 30 seconds, stirring constantly

1 can coconut milk
1 tbsp. red curry paste
2 cups vegetable broth
2 tbsp. soy sauce
1 1/2 tbsp. brown sugar

  • add a few tbsp. of coconut milk and deglaze the pan, then add curry paste and fry for a few minutes
  • add the rest of the coconut milk and remaining ingredients, bring to a boil, then reduce heat and simmer for 10 minutes

3 cups pumpkin purée

  • add pumpkin to the soup and mix in, then remove from heat and rest 15 minutes

source: https://rainbowplantlife.com/thai-pumpkin-soup/