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margie
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Heat the oil in a large saucepan over medium heat.
Add the curry paste and fry for 2–3 minutes to release the flavours.
Add the pumpkin and stock, and simmer until tender, approx. 20 minutes.
Blend in a blender or with a stick blender until smooth.
Add the coconut milk, brown sugar and fish sauce. Season to taste.
Reheat in the saucepan, without boiling, and serve.