Heat the oil in a large saucepan and gently sauté the onion for 5 minutes. Add the pumpkin, garlic and ginger. Continue to sauté for a further 5 minutes until the pumpkin starts to soften around the edges.
Stir in the Thai red curry paste, coconut milk and stock. Bring to the simmer and cook for 25 minutes, until the pumpkin is completely tender and starting to break up.
Cool slightly then blend until completely smooth.Season to taste and serve garnished with fresh coriander.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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