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In a large pot, heat the oil over medium heat. Add garlic, ginger and curry powder and cook for 1-2 mins until fragrant.
Stir in MAGGI® Coconut Milk. Increase heat to medium high and bring to a boil.
Reduce heat to low, cover and simmer for about 10 mins.
Remove from heat. Add MAGGI® Excellence Pumpkin Soup and using an immersion blender, puree soup until smooth.
Alternatively, transfer to a traditional blender and puree in batches until smooth.
Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds (optional).