Heat a large saucepan over medium heat. Add pumpkin, garlic, onion and curry paste. Cook and stir until mixture starts to stick to bottom of the pan. Add coconut cream. Cook, stirring, for 1 minute.
Add cold water. Bring to the boil. Lower heat to low. Simmer for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
Add corriander, cream, salt and pepper to taste.
I use my bar mix to blend soup until smooth. Top with coriander and a lityle bit of reserved cream and eat