• Heat the canola oil in a large saucepan and add chopped onion. Cook until translucent.
• Add the red curry paste and stir into the oil, cook a few more minutes until fragrant.
• Add the chopped pumpkin and 3 cups of the stock to the saucepan. Bring to the boil. Turn down to simmer and cook for ten minutes.
• Remove from the heat and add the coconut cream.
• Puree with a hand-held blender. Stir in 1 tbsp of fish sauce, sugar, then taste. Add more fish sauce if you like (I used 2 tbsp), and season with salt and pepper. Add the extra cup of stock if you prefer a thinner soup.
• Serve soup warm, garnished with toasted pumpkin seeds and coriander leaves.

Roasted Pumpkin

• Preheat the oven to 200°C (180° fan-forced) and line a baking tray with paper.
• Chop the pumpkin into wedges of fairly even sizes, scrape out the seeds, then arrange the wedges cut side up on the tray. Drizzle with a little oil (If you're planning to puree some pumpkin for sweet recipes, don't add salt).
• Roast for 30-45 minutes (this will depend on the size of your wedges) until the pumpkin is golden on the tips and soft when pierced with a knife.
• If you plan to roast the seeds, rinse them of any pumpkin flesh, pat them dry, and arrange them on a separate tray.
• Sprinkle them with a pinch of salt, then roast for about ten minutes.
• Use them to garnish your soup, or to toss into salads.