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Step 1

Combine bouillon cube with water in a medium bowl or liquid measuring cup and mix until combined. Set aside.

Step 2

Sauté onion, garlic and ginger with oil in a medium sauté pan over medium heat until onion is translucent. Add curry paste and salt. Cook 2-3 minutes. Stir in bouillon and pumpkin and bring mixture to a simmer over medium heat. Turn heat down to low and let simmer for 15 minutes.

Step 3

Stir in coconut milk, lime juice, and evaporated milk and turn off the heat. Let the mixture cool for 5 minutes. If desired, purée the mixture in a blender and return it to the pan to be warmed before serving. Use fresh cilantro and lime wedges as optional garnishes.