Heat oil in a substantial pot over medium-excessive heat. Add onion and cook dinner, stirring veritably, until softened and translucent, about 4 minutes.
Slump in garlic, ginger, curry paste, and serrano; cook dinner, stirring, for 1 minute. Slump in candy potatoes and water; convey to a boil. Lower heat to medium-low and simmer, in part covered, until the candy potatoes are soft, 10 to 12 minutes.
Switch half of of the soup to a blender, along with coconut milk and peanuts; puree. (Utilize warning when pureeing sizzling liquids.) Return to the pot with the remaining soup. Slump in beans, salt, and pepper; heat thru. Steal from the heat. Slump in cilantro and lime juice. Again with pumpkin seeds and lime wedges.
Tip: You also can gain red curry paste in the Asian portion of many grocery retail outlets, packaged in a tiny glass jar.
To have forward: Refrigerate soup for as much as some days. Reheat sooner than serving.