Pumpkin soup

• 1 pumpkin
• 1 onion
• 2 tablespoons of red curry paste
• 2 cups of vegetable stock
• 1 can of coconut cream

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Quarter and roast pumpkin at 180'C for 30 minutes. Scoop out seeds, peel skin, and chop into chunks.

Dice onion and saute until softened. Stir in red curry paste, vegetable stock, and coconut cream. Bring to the boil.

Add pumpkin, and simmer until pumpkin is cooked through completely. Blend until smooth.