In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often.
Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot.
For something that has spicy in the title, I was expecting a lot more kick. I think it would have been better if I had left the seeds of the jalapeño in or added more of that. I ended up adding a lot of cumin and some cardamom and it was infinitely better.
We like spicy food so I left the seeds in the jalapeno and the soup had a good kick to it. We love Thai food so this recipe was perfect for us. I recommend going heavier on the ginger and the lime zest than written as otherwise the soup can be a little bland. I used my immersion blender to puree it and that worked well. The soup really does need to be pureed or else you get weird onion and garlic chunks in it. This is now a winter staple for us.
This recipe is ok. I had to add a LOT of salt to get any flavor. I also added quite a bit of pepper. It does taste like Thai food, but it tastes more like the base for a curry than a soup. It needs something to wake up the flavors and to add a contrast in texture...maybe cilantro or scallions and then eat it with crackers. I would also double the jalapeno or keep the seeds in the soup because it was not spicy.