Prepare your roast pumpkin on the weekend, and have this delicious soup on the table in 10 minutes! This is one of the higher carb meals, but perfect when you need something really comforting on a cold day.
Roast the pumpkin if not done in advance. In a large saucepan, melt the coconut oil over medium heat.
Add the garlic and ginger pastes and diced onion. Saute for 4 - 5 minutes until the onion is translucent and spices are fragrant.
Add the curry paste and cook for 1 minute, stirring thoroughly.
Add the pumpkin, coconut milk, chicken stock and salt and pepper and simmer for 5 minutes.
Using a hand blender or food processor, blend the soup thoroughly. I prefer mine on the thicker side, but if you want yours a bit thinner, simply add a dash of water at a time.
Serve with an extra spoon of cream, coriander and pumpkin seeds on top.