Step 1

Start heating the oil in a large pot or pan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.

Step 2

Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.

Step 3

Add coconut milk, pumpkin puree, vegetable broth, and green onion. Cook for about 10 minutes, whisking intermittently.

Step 4

Allow the soup to cool for about 5 minutes, then pour soup into a high-speed blender, about halfway full. Process the soup until it is smooth. You may have to process the soup in 2 batches.

Step 5

Pour the curry pumpkin soup back into the pot and heat, then season with salt. Serve and enjoy!