Preparation
- 1 Preheat your oven to 200 degrees fan forced.
- 2 In a large oven-safe pot, add the olive oil, pumpkin, carrot, red and brown onion and Thai paste. Mix well to coat all the vegetables evenly and roast in the oven for 35-40 minutes or until cooked through.
- 3 Remove carefully and add the vegetable stock. Mix with a stick blender until fully combined and creamy. Add the coconut milk and stir through, if using.
- 4 Serve with lightly dried coriander and chilli oil on top.
