1. Heat olive oil and butter in a large, heavy-based saucepan. Add chopped onion and cook over a low heat for 5 minutes to soften. Add curry powder and cook for 1 minute more.
2. Add tomato paste, coarsely chopped with skin and seeds removed pumpkin and stock and bring to the boil, then turn down the heat and simmer for 15 minutes or until vegetables are very soft.
3. Purée the mixture in a blender, then return to the pan to reheat. Stir in lemon juice of 1 lemon, then stir in the cream and season with salt and pepper to taste. Serve in bowls scattered with coriander (optional).

 Tip: Serve pappadoms on the side, if desired. Cooking pappadoms in the microwave is quick and easy, and is healthier than deep-frying them in fat.