Cook a chopped medium onion, 2 crushed cloves of garlic and the red curry paste in 2 tbsp vegetable oil until softened.

Add a medium diced potato and 500 g chopped pumpkin, cover with the stock and cook until tender.

Remove from the heat, add the fish sauce and coconut milk and liquidise.

Save some of the pumpkin seeds, toast on a dry frying pan and sprinkle over the top