Heat a large heavy-based saucepan over medium heat. Add peanut oil and Thai curry paste and cook for 5 minutes, stirring often until fragrant. Add onion, celery, tomato, pumpkin and salt. Reduce heat and cook for 15 minutes, stirring often. Add enough stock to cover vegetables, raise the heat and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until pumpkin is tender.
Puree and strain soup into a clean saucepan. Return to the boil to serve. Add coconut milk, check seasoning. Serve in bowls with coriander leaves on top.
Serves 8.
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Notes & Tips
Sometimes I make a coconut sambal to sprinkle on top but is delish on it's own.
