ok this can be a base of stuff added to this to make it suitable for you; I can not spell them all out. What comes to mind is shrimp, white fish, and chuncked chicken. The Recipie. 4 tsp finley chopped fresh ginger. 3 tsp finely chopped fresh garlic. 1/2 big yellow onion chopped med fine. 1-2 tsp olive oil depending the size of your pot. Bring to a blight sear. (if onions become clear you are done with this step). Add one 3-4 lb cooking pumpkin peeled and cleaned cut into of 1" cubes. sub is one butternut squash. add one big can of chicken broth. Bring to a boil and cook until pumpkin is cooked. take off heat and blend all contents until smooth in a blender. when all are back in pot add one can (14 oz) cononut milk add 1-6 Table spoon ( to taste) hot thai chili paste 1 - 2 cup dry white wine. (to taste) 1 tsp basil Bring to a boil. If thining is needed add water and boil down. if thin boil down as needed. topping (served in a swirl on top of soup) 1/2 cup sour cream (to reduce fat use reduced fat or non fat sour cream) 1 tsp basil. Other spices as you see fit. I served this over firm tofu and it was lacking of something so I would add shrimp, fish, duck or others including veggies. But it was a great base.