Red Curry Chicken and Pumpkin Soup
Don't use low-fat coconut milk.
The amount of curry paste you use will depend on the brand and strength; it could range from 1 teaspoon to 1/2 cup. You can find curry paste in almost any large grocery store.
You can use any winter squash, like sugar pumpkin, pie pumpkin, kuri, kabocha, hubbard, etc. Do yourself a favor and try to find kabocha--it's got an extremely pleasant taste with a subtly-sweet flavor, and retains a nice texture, even when fully cooked. Just don't use a regular pumpkin, because those are very watery and almost tasteless.
For a less brothy soup, don't add the extra 2 cups chicken broth.