In a large saucepan drizzle a small amount of extra virgin olive oil and bring pan to a medium heat.
1 tablespoon olive oil
Add chopped brown onions and saute until tender and translucent.
1 brown onion
Add curry paste to the pan and stir until fragrant.
2 tablespoons red Thai curry paste, 1.5 kilogram japanese pumpkin, 1 cup cashews, 500 mL vegetable stock
Add diced pumpkin, stock and cashews and stir to combine. Bring to a medium heat and place the lid onto simmer. Stir every 5 minutes until pumpkin is soft and tender and breaks apart easily.
Pour in the coconut milk and turn the heat to low, allowing to simmer for a further 5 minutes.
400 mL coconut milk
Turn off the heat and remove pot from the element. Use a stick blender to blend the soup until smooth and creamy. Alternatively, once luke warm, transfer soup to a blender and blend on high until smooth and creamy.
Serve warm topped with roughly chopped toasted cashews and a drizzle of coconut milk.
toasted cashews, 4 tablespoons coconut milk
Serve warm topped with toasted cashews and coconut milk if desired.
Store pumpkin soup in the fridge in a sealed container or in the casserole pan with lid on for up to 4 days. Alternatively, freeze the pumpkin soup in portions in airtight glass containers.