Preheat the oven to 180 degrees and line a baking tray with baking paper
Chop your cauliflower and pumpkin into even chunks, drizzle with oil, salt and pepper and pop in the oven until soft
Make up 400ml of stock of choice with boiling water
Transfer the cooked veggies to a heat proof bowl and either with a hand mixer or blender, blend down the veggies, you will need to do this in batches, using the liquid from the stock and coconut cream to help this along
Add in the red curry paste and ensure its combined well into the soup
You may transfer the soup back to a pot to heat through, or if it's fine serve with coriander and sour cream, chilli optional but delicious!