Thai-Inspired Pumpkin Soup

Heat oil in a pot, add lemongrass and ginger cooking until fragrant.

Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.

Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.

Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.

Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.

Bring to a boil and then leave on a low; simmer for another 10 minutes.

Remove lemongrass stalks.

Blend in batches (or use a hand held immersion blender) till smooth.

Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.

Serve.