Directions

To Prep

1. Begin by combining all of the paste ingredients together in a food processor and blending until a
2. a thick paste forms. This produces more paste than needed but the rest can be stored for another dish.
3. 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.
4. Set the curry paste aside.

To Cook

1. In a large bowl, combine 2 tbsp of oil, the pumpkin pieces and salt and pepper and mix till the pumpkins are well coated.
2. In a roasting pan lined with baking paper, place the pumpkin pieces on top and roast in an over until the pumpkin is soft.
3. When the pumpkin has cooked to the desired level of softness, remove from the oven and let cool.
4. When the pumpkin has cooled, place it in to a food processor and blend until the pumpkin has a puree consistency.
5. 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.
6. Bring the soup up to a boil before reducing to a simmer and letting cook for another 10 minutes.
7. 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.
8. 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.