If you don’t like cilantro, you can substitute mint as the herb for this soup’s refreshing yogurt topping. Slideshow: Pumpkin Recipes
Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.
Carefully stir in the pumpkin, stock, coconut milk, honey, Sriracha and 2 teaspoons salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Puree using an immersion or stand blender until very smooth.
Meanwhile, in a small mixing bowl, combine 3 tablespoons of the cilantro, yogurt and lime juice. Season with salt.
Serve the soup in bowls. Divide the raita among the bowls and garnish with the remaining cilantro.