Method:

1. Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring for 1-2 min or until mixture starts to stick to the bottom of the pan. Add coconut cream. Cook and stir for an additional 1 min.
2. Add 2 cups cold water. Bring to boil. Reduce heat to low and simmer (covered) for 20 min or until the pumpkin has softened. Set aside for 5 mins.
3. Blend or process soup in batches until smooth. Season with salt and pepper. Garnish with coriander.