Curried chickpea and veggie soup

Instructions

1. Toss almonds in a large saucepan over medium heat until golden. Transfer to a bowl.
2. Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
3. Add stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and cook, covered, for 10 minutes or until pumpkin is tender.
4. Add chickpeas and paneer and cook, uncovered, for 5 minutes, or until heated through. Serve sprinkled with almonds and coriander.