Heat a large pot over medium heat and add a drizzle of oil. Sauté the leek, celery, and ginger for 3-4 minutes, until softened and fragrant.
1 leek, 2 celery sticks, 2 cm ginger
Add the pumpkin, potatoes, and Thai curry paste. Stir well to coat the vegetables in the paste.
1.5 kg kent pumpkin, 2 potatoes, 1/2 cup Thai red curry paste
Pour in the chicken stock and coconut milk, then cover with a lid. Bring to a simmer and cook for 25-30 minutes, or until the vegetables are soft and tender.
2 cups chicken stock, 400 ml coconut milk
Once cooked, use a stick blender to blend the soup until smooth and creamy. Adjust seasoning if needed.
Serve hot, topped with fresh coriander, a dollop of Greek yoghurt, a squeeze of lime, and a sprinkle of chopped peanuts.
