Delicious Thai flavors marry together in this quick and easy soup! See ingredient notes for simple paleo and vegan substitutions.
Heat a large saucepan over medium heat. Add avocado oil and onions, and sauté for about 6 minutes, until onion is soft. Then add curry paste, garlic, and ginger, and sauté 1 minute, until fragrant.
Add in peanut butter, pumpkin, and chicken broth. Whisk until combined, then bring to a boil, reduce heat, and simmer 5 minutes. Turn off heat, then stir in fresh lime juice. Use an immersion blender (or actual blender) to process until smooth.
Top with your favorite garnishes and enjoy!
If you like a creamier soup, add a can of coconut milk along with the lime juice. Or, drizzle with a heavy pour of coconut milk immediately before serving.
The red curry paste I used for this recipe can be purchased online here.