Found this recipe, and I am gonna give it a shot!
1 butternut pumpkin, peeled, de-seeded & chopped
2 cups coconut milk
2 cups vegetable stock
2tbsp Thai curry paste
Salt to season
Add the oil and paste to a large pan over a medium heat and fry for 1 minute.
Add the coconut, stock and pumpkin and simmer until the pumpkin is very soft.
Blend the soup to a smooth consistency and season to taste.
Chop the fresh coriander and garnish the soup once served.