Directions

1. Heat olive oil in a Dutch oven or other 5- to 6-qt. pot over medium heat. Add onion, garlic, and ginger and cook, stirring occasionally, until softened, 4-5 minutes.
2. Add curry paste to pot and cook, stirring, until thickened and fragrant, about 1 minute.
3. Stir in squash, coconut milk, vegetable broth, 1 tsp. salt, and the pepper. Bring to a boil over high heat. Cover, reduce heat, and simmer until squash is tender, 12-15 minutes.
4. Using an immersion blender, puree soup in the Dutch oven until smooth, or puree it in batches in a blender. Taste and add more salt if you like.
5. Ladle soup into serving bowls and top with pumpkin seeds and cilantro.