Created by ImPat on October 22, 2018
Step 1: Place the combined pumpkins, carrot, onion, curry paste, stock and coconut milk in a slow cooker and cover and cook for 4 hours on high (or 6 hours on low) or until pumpkin is tender and mixture thickens slightly and then set aside to cool slightly.
Step 2: Using a stick blender to carefully blend pumpkin mixture until smooth and then stir in sugar, lime juice and fish sauce and season.
Step 3: Ladle the soup evenly among serving bowls and drizzle with coconut cream and season.
Step 4: TIP - Freeze the cooked pumpkin soup in airtight containers for up to 3 months. Reheat in a saucepan over medium-high heat before drizzling with the coconut cream to serve.