- Begin by combining all of the paste ingredients together in a food processor and blending until a
- a thick paste forms. This produces more paste than needed but the rest can be stored for another dish.
- If you don’t have a processor that is large enough to fit all of the ingredients in one go, blend them in stages until you have used all of the ingredients.
- Set the curry paste aside.
- In a large bowl, combine 2 tbsp of oil, the pumpkin pieces and salt and pepper and mix till the pumpkins are well coated.
- In a roasting pan lined with baking paper, place the pumpkin pieces on top and roast in an over until the pumpkin is soft.
- When the pumpkin has cooked to the desired level of softness, remove from the oven and let cool.
- When the pumpkin has cooled, place it in to a food processor and blend until the pumpkin has a puree consistency.
- In a deep pan over a medium high heat, add in 1 tbsp of oil and then 2 tbsp of the curry paste. Cook the paste until it becomes fragrant before adding in the pumpkin puree and the vegetable stock and stirring till any clumps are gone.
- Bring the soup up to a boil before reducing to a simmer and letting cook for another 10 minutes.
- Season the soup with salt and pepper to taste and add in the coconut milk. Continue to cook for another 5 minutes before taking it off from the heat.
- To serve, spoon a serving of the soup in to a bowl and drizzle with extra coconut milk, pepper and chilli oil for some extra kick! Finish with some coriander leaves.