Nothing says Autumn like pumpkin soup! Curl up with a cup of this soup and a cosy knit for the ultimate seasonal comfort. This deliciously rich soup is full of anti-oxidants and protein and you can even sprinkle with some pumpkin seeds for extra nutrients.
Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and cook for 2 mins. Add curry paste. Cook for 30 secs or until fragrant.
Add stock to the pan. Bring to the boil. Reduce heat to medium. Simmer for 5 mins or until pumpkin is tender. Remove from heat. Cool slightly. Use a stick blender to blend until smooth.
Add coconut milk and place over medium heat. Bring to a simmer. Add chicken and beans. Cook for 2 mins or until beans are bright green and tender.
Divide soup among serving bowls. Top with the yoghurt. Sprinkle with chilli, if using, coconut and coriander.