Heat the coconut oil in a large pot over medium heat, then add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions are soft and translucent.

Stir in the Thai red curry paste and cook for about 1 minute, stirring constantly until the mixture becomes fragrant.

Add the cubed pumpkin and vegetable broth to the pot, ensuring the liquid covers the vegetables. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer for 15-20 minutes, or until the pumpkin is tender enough to be easily pierced with a fork.

Remove the pot from the heat and use an immersion blender to puree the soup until it is completely smooth and creamy. Alternatively, transfer to a standard blender in batches.

Stir in the coconut milk, soy sauce, and fresh lime juice, mixing well to combine flavors. Taste and adjust seasoning if necessary.

Ladle the hot soup into bowls and garnish with fresh cilantro leaves before serving.