Step 1

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

Step 2

Add curry paste and cook for 2 minutes.

Step 3

Add pumpkin and stir to coat in the flavours for around 2 minutes.

Step 4

Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.

Step 5

Blitz using stick blender until smooth.

Step 6

Serve topped with garnishes. Dunk in roti. Enjoy!