2 small to medium pie pumpkins, halved and seeded (or substitute kabocha or butternut squash) or 2 cups canned pumpkin
2 1/2 cups vegetable or chicken stock
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1 tablespoon peeled, chopped fresh ginger
2 stalks lemongrass, crushed
One 16-ounce can coconut milk
1/4 cup red curry paste
1 teaspoon fish sauce, plus more for seasoning
Juice of 1 lime, plus more for seasoning
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Sriracha, to taste (optional)
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