Cook onion in oil in a large pot until transparent
Add curry paste and cook another 3 minutes, stirring constantly
Add stock and carrots and bring to the boil
Add sweet potatoes and pumpkin and cook covered for 12 minutes (the best taste is achieved when the veggies are tender but not overcooked)
Blend, then sieve back into the pot
Add coconut cream and soy sauce
Serve with coriander leaves