2 tbsps of olive oil
1/2 brown onion
1 tbsp red curry paste
1.8 kg pumpkin
4 cups of vegetable stock (made with powder or cubes)
Add olive oil to a large pot, heat pot to medium heat
Cook onion until softened (about 3 minutes)
Add red curry paste and cook for 1 minute
Add pumpkin and stir to coat with red curry paste.
Add stock. Bring to the boil.
Reduce heat to low. Simmer soup for 15 minutes or until pumpkin is very soft.
Turn off heat. Allow soup to cool for 5 minutes.
Blend soup with a stick blender until it is smooth.