It’s even a pity to pour such a soup into deep plates. In them, you can admire him only from above, and he has such a unique color. Let's serve it in glass or crystal, let it be not only tasty, but also beautiful.
Remove the skin and seeds from the pumpkin. Peel the zucchini, if necessary. Cut pumpkin and zucchini into medium pieces.
Peel and finely chop the ginger and garlic. In a large heavy-bottomed saucepan, heat the vegetable oil, add the ginger and garlic, fry over medium heat, 1 minute.
Add pumpkin to the pan, sauté 5 minutes. Add zucchini, salt, pepper, curry, stir, cover and simmer for 15 minutes.
Blend the contents of the pot with an immersion blender, gradually adding the coconut milk. If the soup is too thick, thin it with boiling water. Bring to a boil, cook for 2 minutes. Remove from fire, let it brew. Serve with lime wedges and cilantro leaves.