Method

1. Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until soft
2. Add the curry paste and pumpkin and cook, stirring, for 2-3 minutes
3. Add the stock and simmer for 20 minutes or until tender
4. Allow the mixture to cool slightly then put it in a blender and blend until smooth
5. Return to the pan and stir in the yoghurt
6. Add ground black pepper to taste
7. Spoon into bowls, garnish with chives and serve.