Peel, deseed & cube a small pumpkin (about 1kg), then peel & chop an onion & a clove of garlic. Heat a splash of vegetable oil in a heavy bottomed pan over a medium heat.
Once the oil is hot add the cubes of pumpkin, the chopped onion & garlic, 2 tablespoons of Thai red curry paste, 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, pinch of salt & a pinch of red chilli flakes. Stir to combine. Cook for about 10 minutes until the onions are translucent. Add 1 litre of vegetable stock and simmer for another 20 minutes until the pumpkin is tender.
Then taste the soup, adding a bit more curry paste if you’d like it spicier. Remove from the heat & allow to cool slightly then blend until smooth. Serve with a squeeze of lime juice, a swirl of coconut milk, chopped chilli, fresh coriander & some chopped nuts or seeds.