2 tablespoons red curry paste
4 cups (32 oz/ 1 L) chicken or vegetable broth
1 lb (500 g) fresh pumpkin or any orange squash
1 can (1 3/4 cup / 400 g) coconut milk
2 thai red chili peppers
*cilantro for garnish if desired
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 6 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.