In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Stir in the red curry paste and cook for another minute, allowing the flavors to meld.

Add the pumpkin puree, coconut milk, and vegetable broth to the pot. Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally.

After simmering, add the lime juice, soy sauce, brown sugar, salt, and black pepper. Stir to combine and cook for an additional 5 minutes.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.