Step 1

Bring a large pot to high heat and add vegetable oil.

Step 2

Add onion, garlic, and ginger and cook for 5 minutes, until ingredients begin to brown around the edges.

Step 3

Stir in the pumpkin puree and cook for 5 more minutes until lightly caramelized.

Step 4

Add curry paste, coconut milk, and broth and mix well to combine.

Step 5

Bring soup to a simmer, reduce heat to medium, and simmer for 5 minutes.

Step 6

Remove soup from heat and stir in the scallions, basil, sugar, and lime juice.

Step 7

Using an immersion blender, puree the soup.

Step 8

Garnish with chiles, a swirl of coconut milk, and additional basil and scallions, if desired, before serving.