Pumpkin and coconut milk pair wonderfully together, as you’ll discover in this aromatic curry. Served over hot jasmine rice and topped with yogurt and cilantro, this filling vegetarian supper will become one of your favorite meals.
Heat oil in a medium saucepan over medium-high. Add onion and garlic to pan; cook, stirring occasionally, until starting to soften, about 4 minutes. Add curry paste; cook, stirring often, until fragrant, about 1 minute. Add pumpkin, bell pepper, chicken broth, coconut milk, and salt; bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is tender, 10 to 15 minutes. Using a slotted spoon, remove 4 cups of pumpkin-bell pepper mixture from pan, and set aside.
Place remaining mixture in a blender. Remove center cap from blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth.
Return pureed mixture to saucepan, and heat over medium. Stir in reserved pumpkin-bell pepper mixture. Place 1 cup rice in each of 6 shallow bowls; ladle pumpkin mixture over rice. Garnish with yogurt, cilantro, and lime wedges.