Thai Pumpkin Curry Noodle Soup with Rice Noodles and Chickpeas

Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger and cook for about 1 minute, until fragrant.

Stir in the red curry paste and cook for another minute, allowing the flavors to bloom.

Add the pumpkin puree, coconut milk, vegetable broth, soy sauce (or tamari), and maple syrup (if using). Bring to a simmer.

Add the sliced red bell pepper and chickpeas to the soup. Simmer for 10 minutes to allow the flavors to meld.

Add the rice noodles to the pot and cook according to package directions (usually about 5-7 minutes). Be careful not to overcook the noodles.

Stir in the spinach or bok choy during the last minute of cooking, until wilted.

Remove from heat and stir in the lime juice.

Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro.

Serve immediately and enjoy!