Thai pumpkin and peanut butter soup

Ingredients

• 1 tbs of Thai red curry paste
• 4 scoops of Maternally Happy unflavoured collagen
• 1 tbs extra-virgin coconut oil
• 0.5 L vegetable broth (4 cups)
• 1 large pumpkin - diced
• 2 tbs of organic peanut butter
• ½ cup of coconut milk
• 1 tbs soy sauce (to taste)
• 1 tbs agave or maple syrup
• 1 tablespoon of Sriracha (optional)
• Lime, coriander, or more Sriracha for garnish