Place sweet potato, pumpkin and garlic cloves over 2 large baking trays. Drizzle with 2 tbsp. olive oil and season with salt and pepper.
Bake for 15-20 minutes and remove garlic cloves (they should be soft & squishy). Allow garlic to cool and squeeze from skins, set aside.
Continue roasting vegetables until soft (check again after another 15 minutes) taking care not to burn!
Meanwhile, in a large pot, heat 1 tbsp olive oil.Sautéthe onions for 8-10 minutes on medium heat until translucent. Add Church Farm Thai red curry paste and cook until fragrant, about 1-2 minutes.
Add the roast vegetables from the oven, including the peeled garlic cloves, and stir.
Add stock until the liquid reaches just above the vegetables, this will give you a lovely thick soup (that’s how I like it - if you prefer it thinner, add more stock).
Bring to the boil then reduce to a simmer for 20-30 minutes. Add coconut milk and season with fish sauce to taste.
Once cooled slightly, add the bunch of coriander and blend with a stick blender.
Served topped with crushed peanuts, lime, coconut yoghurt & fresh coriander.
