Classic Thai Red Curry Pumpkin Soup

In a pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté for 3-4 minutes or until onions are translucent.

Add red curry paste and stir for 1 minute until fragrant.

Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce to low heat and simmer for20 minutes or until the pumpkin is fork-tender.

Add the can of coconut milk, soy sauce, and honey to the soup. Mix well and simmer for an additional 5-10 minutes.

Let the soup cool for a few minutes and then blend in a blender until smooth.

Return the blended soup to the pot and heat over low heat until it reaches the desired temperature.

Add salt and pepper to taste.

Lad the soup into bowls and garnish with cilantro leaves.