Red Curry Chicken and Pumpkin Soup

Ingredients (22)

• + 1 tablespoon vegetable oil add to pantry
• + 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces add to pantry
• + 1 medium red onion, diced, divided add to pantry
• + 2 teaspoons brown sugar add to pantry
• + freshly ground black pepper to taste add to pantry
• + 1 teaspoon ground cumin add to pantry
• + 1 teaspoon kosher salt, or to taste add to pantry
• + 1 tablespoon freshly minced ginger add to pantry
• + 4 cloves garlic, finely chopped add to pantry
• + 6 cups chicken broth, or to taste, divided add to pantry
• + 1 (13 ounce) can unsweetened coconut milk (not low-fat) add to pantry
• + 2 tablespoons red curry paste, or more to taste add to pantry
• + ¼ teaspoon cayenne pepper add to pantry
• + 1 bay leaf add to pantry
• + 1 tablespoon fish sauce add to pantry
• ✓ 1 (2 pound) kabocha squash
• + 1 large red bell pepper, diced add to pantry
• + 2 medium green onions, thinly sliced, or more to taste add to pantry
• + ½ cup chopped fresh cilantro, or more to taste add to pantry
• + ¼ cup chopped fresh basil, or more to taste add to pantry
• + 2 small serrano peppers, thinly sliced add to pantry
• + 3 medium limes, halved add to pantry