Ingredients

· 2 tablespoons red curry paste

· 4 cups chicken or vegetable broth, about 32 ounces

· 2 15 ounce cans pumpkin puree

· 1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon

· 1 large red chili pepper, sliced

· Cilantro for garnish, if desired

Method

In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir. Cook for about three minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about three minutes. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilies. Garnish with cilantro leaves, if desired.