Heat the coconut oil in a medium saucepan over medium heat. Add the onion and sauté until softened but not browned, about 3 to 5 minutes, stirring occasionally.
Add the garlic and ginger and cook 30 seconds, stirring constantly. Stir in the red curry paste and cook 30 seconds, stirring constantly.
Add the vegetable stock, pumpkin puree, mango nectar, peanut butter, rice vinegar, hot sauce, salt, and black pepper. Bring to a simmer and cook 5 minutes. Stir in the coconut milk and remove from the heat.
If you want a smooth and creamy soup, carefully puree it in a blender (working in batches if necessary), or using an immersion blender.
Serve with any garnishes you like.
Video
Notes
Nutrition Information: The nutritional information for this recipe was calculated without the optional garnish ideas.
Storage and Reheating: Store leftover pumpkin coconut soup covered in the fridge for up to 5 days or in the freezer for up to 6 months. Leftovers reheat well in a saucepan on the stovetop or in a microwave-safe bowl in the microwave.