1

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.

2

Add pumpkin, beans and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.

3

Using a food processor or stick blender, process soup until smooth (add extra water if you prefer a thinner consistency). Season with pepper. Return soup to medium heat and cook, stirring, until heated through. Serve.