1. Peel and deseed the pumpkin, then chop into 2 cm cubes, Cut the carrots into thick slices, Melt the coconut oil in a large pan on a low heat and add the pumpkin and carrots, Stir mix well then add vegetable stock.
2. 2
   Bring stock to the boil and then simmer for 10 minutes until soft, When the veg is soft blitz in a food processor or with a Soup wand until smooth, Add the thai curry paste and blitz again, Add water if too thick and cook for 10 more minutes, Season with salt to taste, Trim with parsley, seeds or red peppercorns.

Photo by Monika Grabkowska on Unsplash