In a medium-sized soup pot add olive oil and set over medium-high heat.

Add onion and saute for 5 minutes or just until it starts to slightly soften.

Stir in the red curry paste, grated garlic, grated ginger, lemongrass paste, chili garlic sauce, curry powder, and turmeric. Mix to combine and take off the heat.

Add the mixture from the pan to a high-powered blender along with the pumpkin puree and coconut milk. Puree until smooth.

Add the pureed soup mixture back to the soup pot and turn the heat to medium-low. Stir in the vegetable stock and let the soup heat through, about 10 minutes.

Stir in the lime juice, taste, and add kosher salt if needed.

Serve topped with minced cilantro, minced green onions, pumpkin seeds, and a drizzle of Greek yogurt.