Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until the paste starts to stick to the bottom of the pan.
Add coconut cream. Cook, stirring, for 1 minute.
Add Stock and bring to the boil.
Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened.
Remove from heat and set aside for 5 minutes.
Blend with a stick mixer or food processor until smooth. Season with salt and pepper. Top with coriander.