Start by chopping the pumpkin into about 1-2 inch pieces. The smaller the pieces, the quicker they will cook.
Next, put the pumpkin pieces into a small-to-medium size pot on a medium-high heat.
Add the can of coconut milk (reserve a few tablespoons for garnishing) and cover with a lid to help steam any exposed pumpkin pieces. You can add the optional 1/4 cup of water to cover more of the pumpkin if more than an inch of the pumpkin is not submerged by the coconut milk.
Bring to a gentle boil and then turn down the heat and simmer for 15-20 minutes or until the pumpkin is cooked through. You can check this by inserting a fork into the pumpkin. If the pumpkin is soft then it’s ready. If you can’t push the fork into the pumpkin piece then it needs additional cooking.
Once the pumpkin is cooked through, spoon in the 2 teaspoons of curry powder.
Remove from the heat and blend the soup until smooth. I used a stick blender or you can use a blender.
Serve and garnish with the reserved coconut milk!