In a large saucepan, add the coconut oil and melt over medium heat. Place the onion, carrots, garlic, bay leaf, ginger and curry into the pan and cook for 5 to 8, or until the carrots are softened. Stir frequently to prevent burning. Add the butter, pumpkin, coconut milk, chicken stock, salt and sugar. Scrape up any brown bits stuck to the bottom of the pan and stir to combine. Bring to a boil, reduce to a simmer and then cook, uncovered, for 10 minutes.

Remove the bay leaf and set aside. Using an immersion blender, blend the soup. Place the bay leaf back into the soup and cook for an additional 20 to 30 minutes, or until the soup is thickened and aromatic. Stir in vinegar and let warm through. Salt to taste. Serve warm over cooked jasmine rice topped chopped fresh herbs.