The cooling flavor of the coconut milk contrasts with the taste of the nutty roasted pumpkin and the slightly spicy effect of the curry paste. The impressive bright color of this vegetarian Thai curry is perfect for a cozy fall day.
Heat a medium non-stick sauté pan over medium-low heat. Add the coriander and cumin, shaking the pan occasionally until the seeds are toasted and fragrant, about 2 minutes. Remove from heat and set aside.
Heat oven to broil. Peel the garlic cloves. Arrange the garlic, shallots and ginger on an aluminum foil-lined baking sheet. Broil until garlic is fragrant, about 1 to 2 minutes.
Add to the bowl of a food processor with the Thai and California chilies, lemongrass, curry powder, coriander and cumin, processing and scraping down the sides as needed until pureed and smooth. Can be made and stored, refrigerated, in an airtight container until ready to use for about 2 weeks.
For the soup:
Heat a large Dutch oven over medium heat, add the vegetable oil and heat through. Add the onion, carrots, potatoes and pumpkin, cooking, stirring occasionally, until the onion is tender, about 8 minutes.
Add the red curry paste and cook, stirring constantly until fragrant, about 2 minutes. Add ¼ cup of the coconut milk and stir to combine. Cook for 2 minutes then add the remaining coconut milk and chicken broth, stirring to combine. Bring to a boil then lower heat to medium-low and simmer until the vegetables are tender, about 30 minutes. Stir in the brown sugar and fish sauce and remove from heat.
For serving:
Add the rice noodles to a bowl of hot water and let sit until softened, about 10 minutes. Drain and set aside.
Divide the noodles among soup bowls and ladle the curry over the top. Garnish with green onion, cilantro and pepitas.