Slice the onion, crush the garlic cloves and grate the ginger. Add to a large soup pot with the butter and cook for 3-4 minutes over a medium heat
Add the red curry paste to the soup pot and toss to coat the onion mixture. Cook for 1-2 minutes, until fragrant
Add the diced pumpkin to the soup pot
Add the chicken stock powder, onion powder, garlic powder and dried parsley to the soup pot
Add the tin of coconut cream and 5 cups of water to the soup pot. Cover and bring to the boil, turn the heat down to a gentle simmer and continue to cook for 1 hour, or until the pumpkin is fully cooked. Stir occasionally
Remove the soup pot from the heat and blend using a handheld stick blender until smooth. Taste and season with salt and pepper, add the red chilli flakes if preferred