Spicy Thai Pumpkin Soup
- Heat a little vegetable oil in a large saucepan, add onions and cook until soft. Stir in curry paste, then add stock and pumpkin. Simmer until pumpkin is tender.
- Use a stick blender to blend in batches until pureed, then return all of the mixture to the pan. Stir in cream cheese and coriander, and serve with extra cream cheese and coriander on top.