1 half butternut pumpkin, roughly chopped

2 cups vegetable stock

200ml coconut milk

1 brown onion, finely sliced

1 leek, finely sliced

2 whole garlic cloves

¼ cup roughly chopped coriander leaves

1 tbsp red curry paste

1. Sautee onion, leek and crushed garlic with 1tbsp olive oil until transparent on low heat.
2. Add chopped pumpkin and toss for 5 minutes before adding curry paste and stirring.
3. Add coconut milk and stock, stir.
4. Bring to the boil and place lid on pan for 30 minutes.
5. Turn heat to low and let the soup rest, before letting cool to blend.