Add all the vegetables to a large pot and fry until the pumpkin/butternut begins to caramelize
Add some water and a stock cube and simmer until all the vegetables are soft
Add the coconut cream, Thai curry sauce and garlic and blend with a stick blender. If your children don't like "hot stuff" be careful with the Thai curry sauce!
Season to taste. If the soup is too thick add water.
Simmer until the coconut cream has warmed through. Once hot, the soup is ready to serve
The onion and green pepper can be substituted with any vegetables you have available.