A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Takes about 10 minutes.
Stir in the curry paste and fry for 1 minute.
Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.
If you don't have pumpkin then you can use butternut squash as an alternative.