Serves 6 2 tablespoons extra-virgin olive oil 1 large sweet onion, peeled and diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger 4 pounds sugar pumpkin (also called pie pumpkin), peeled and cubed (about 10 cups) 4 cups vegetable broth, or more for a thinner soup (substitute beef or chicken bone broth for a richer version) 2 tablespoons curry powder or Thai red curry paste-taste, or more or less to taste 1 14-ounce can full-fat coconut milk 1/4 cup fresh squeezed lemon juice Salt and pepper to taste Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté until translucent, stirring often. Add the minced garlic and grated ginger and sauté for another 2 to 3 minutes, until the onions begin to brown. Add the diced pumpkin and stir to combine. Cook for 2 to 3 minutes, stirring once or twice more. Slowly …