In a saucepan over medium heat, combine the curry paste and half the coconut milk. Whisk until paste is fully incorporated. Stir in the rest of the coconut milk, pumpkin, and broth, and bring to a boil. Reduce heat and simmer for about 20 minutes. Add salt to taste and serve.
Notes
For the red curry paste: Use more if you like, but I recommend adding it at the end, unless you know your family's spice tolerance. Note that different brands or recipes of curry paste will be different spice levels, so use your discretion.