In a large pot, add about a tablespoon of olive oil, turning to medium heat, once pan is hot, add diced onion, cook until translucent (about 5 minutes), add minced garlic, cooking for about a minute longer.

Add chicken broth, increasing heat to medium-high, bring to a boil.

If you want your soup to have the smoothest consistency, pass the pumpkin puree through a chinois. If you don't have a chinois, use the back of a large spoon, and pass the puree through a mesh strainer by adding the puree into the strainer, then spreading the puree around the strainer with your spoon until it has all passed through.

Add puréed pumpkin, curry powder and sriracha to pot.

Stir and simmer until reduced to your desired consistency.

Add salt & pepper to taste.

Once reduced, puree soup with immersion blender, or let cool until warm, and puree in small batches in a blender.

Garnish with a dollop of plain yogurt, or sour cream, and fresh cilantro.