Preparation:

Step 1: Sauté aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.

Step 2: Add curry paste

Stir in the red or yellow curry paste (start with 1 tablespoon if unsure of spice level). Cook for 1–2 minutes, stirring constantly, to release the full aroma of the spices.

Step 3: Add vegetables

Add the chopped pumpkin and potato (or carrot) to the pot. Stir to coat in the spice mixture, allowing the vegetables to slightly caramelise on the edges for extra depth of flavour.

Step 4: Pour in liquids

Add the vegetable stock and bring to a gentle boil. Reduce heat to a simmer, cover the pot, and cook for 20–25 minutes or until the pumpkin and potato are completely tender and easy to mash with a fork.

Step 5: Blend the soup

Turn off the heat and allow the soup to cool slightly. Use a stick blender to puree the soup in the pot until smooth and creamy. Alternatively, transfer to a blender in batches and blend carefully, allowing steam to escape.

Step 6: Add coconut milk and season

Return the soup to a gentle simmer. Stir in the coconut milk, reserving a few tablespoons for garnish if desired. Add lime juice for brightness (optional), and season with salt and cracked pepper to taste.