Heat 2 tablespoons of vegetable oil in a large heavy-based pot over medium-high heat. Add a diced brown onion and 2 minced garlic cloves to the pot. Sauté for about 2 minutes, until the onions become translucent and fragrant.

Stir in 3 tablespoons of Thai red curry paste, cooking for another 2 minutes until fragrant.

Add 1.8kg of chopped pumpkin or butternut squash, stirring frequently for about 2 minutes until slightly softened.

Pour in 2.5 cups of vegetable stock and the coconut milk. Add 1 tablespoon of fish sauce. Bring to a simmer, then reduce heat and cook for 8 minutes.

Use a stick blender to puree the soup directly in the pot until creamy and smooth.

Ladle the soup into bowls, drizzle with reserved coconut milk, and garnish with crispy shallots, red cayenne pepper, and fresh coriander leaves. Serve with warm roti.