1 tablespoon canola oil1 teaspoon salt1 chopped onion1 tablespoon grated fresh ginger1 crushed garlic clove1 chopped carrot4 tablespoon red curry paste6 cups chopped pumpkin6 cups water or chicken stock1 can coconut milk

Sauté canola oil, salt, onion, ginger, garlic, carrot, red curry paste and pumpkin for 10 minutes.  Add water or chicken stock and bring to a boil.

Add in coconut milk and let simmer 20 minutes.  Scoop into a bowl and garnish with chopped cilantro.

Makes approx. 8 servings