In a large saucepan bring the water, stock cube and curry paste to a boil. Add the pumpkin, onion, potatoes, carrot, ginger and garlic. Simmer for 30 minutes or until all the vegetables are soft.
Using an immersion blender or passing batches through a normally blender, puree the soup until smooth. Return to the saucepan and reheat with most of the coconut cream.
To serve, ladle into bowls and garnish with a dollop of the remaining coconut cream.