In a large saucepan, bring a dash of olive oil to a medium heat. Add the onion and sauté until tender and translucent.
Add the Thai Red Curry Paste and sauté until fragrant.
Add the pumpkin and stir to coat in curry paste.
Add the cashews and stock and bring to a simmer.
Once the pumpkin is tender, add coconut milk to the pan and simmer for a further 5 minutes.
Remove the soup from the heat and use a stick blender to blend until smooth and creamy. Enjoy!