Creamy pumpkin soup with red curry paste and coconut milk, inspired by Thai flavors and perfect for quick vegan meals.

1 tablespoon olive oil

1 small white onion, diced

3 cloves garlic, minced

2 tablespoons red curry paste

4 cups vegetable broth

1 cup unsweetened coconut milk

2 cans (15 ounces each) pumpkin purée

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon sea salt

Optional toppings: chopped fresh cilantro, pepitas, thinly sliced red onions, thinly sliced Thai chiles

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1. Heat olive oil in a large pot over medium-high heat and cook the onion until softened.

2. Stir in garlic and red curry paste and cook until fragrant.

3. Add vegetable broth and coconut milk, then blend until smooth.

4. Stir in pumpkin purée, cumin, ginger, and salt.

5. Simmer gently, taste, and adjust seasoning.

6. Serve hot with desired toppings.

Store leftovers in the refrigerator for up to three days or freeze for up to three months.