Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth.
Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.