Thinly slice the onion and sauté it in butter or olive oil in a large pot. Add the sliced celery stalks. Gradually pour in the broth and let simmer until the celery is tender. Blend everything together, then add the coconut milk and curry powder.

To serve, use a soup plate or a bowl. Pour in the soup, sprinkle a little paprika in the center for decoration, and add pumpkin seeds around it for a flower effect. Enjoy!