Thai Coconut Pumpkin Soup

Step 1: Heat the oil in a large, heavy-based pot over medium-high heat. Add the onion and garlic and cook for 2 minutes, until soft.

Step 2: Add the curry paste and cook for 2 minutes.

Tip: Sautéing the curry paste helps intensify its flavor.

Step 3: Add the pumpkin and stir to coat it in the flavors for around 2 minutes.

Step 4: Set aside 1/4 cup of the coconut milk for garnish. Add the stock, remaining coconut milk and fish sauce to the pot. Bring to a simmer, reduce the heat to medium and simmer for 8 minutes, until the pumpkin is soft.

Step 5: Blend with a stick blender until smooth.

Step 6: Serve topped with garnishes. Dunk the roti in the soup and enjoy.