Thai Pumpkin Soup with Sesame Tofu - Fundies

Ingredients

• 600–800g pumpkin (butternut or Kent), peeled and cubed
• 2 tbsp sesame oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1–2 tbsp red curry paste (adjust to taste)
• 400ml coconut milk
• 1 L vegetable stock
• 1–2 tbsp fish sauce (to taste)
• 250 grams firm tofu, pressed and cubed