How to Make It
1. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Cover and cook on low until vegetables are very tender, about 7 hours. Stir in 1 cup coconut milk and lime juice.
2. Place half of pumpkin mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.
3. Ladle soup into bowls. Swirl 1 teaspoon coconut milk into each serving; top with pepitas.
Also appeared in: Cooking Light, September, 2021,Soups & Stews