Vietnamese Pumpkin Soup

Ingredients

• 2 tablespoon canola oil
• 1 medium onion, finely diced
• 1 (15-ounce) can pumpkin puree (or 1 pound kabocha squash, peeled and diced)
• 2 cup chicken stock
• 1/2 teaspoon yellow curry powder
• 1/2 teaspoon grated ginger
• 1/4 teaspoon cinnamon
• 1 bay leaf
• 1 (13-ounce) can unsweetened coconut milk
• 2 tablespoon fish sauce
• salt and pepper, to taste
• lime wedges, for serving
• toasted pumpkin seeds, optional garnish
• cilantro sprigs, optional garnish