Step 1

Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add pumpkin and potato. Cook, stirring for 5 minutes. Add garlic. Cook, stirring for 1 minute or until fragrant.

Step 2

Add curry paste to pan. Cook, stirring for 2 minutes, to coat vegetables all over. Add stock, stirring to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer for a further 15 to 20 minutes or until vegetables are tender. Remove from heat. Stand for 5 minutes.

Step 3

Using a stick blender, blend soup until smooth. Return to medium heat. Stir in 1 cup coconut milk. Season with pepper. Cook, stirring occasionally, for 5 to 6 minutes or until heated through.

Step 4

Meanwhile, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls. Serve drizzled with remaining coconut milk and sprinkled with peanut mixture.