Preheat oven to 180C and line 2 trays with baking paper.
Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook – stirring – for one minute.
Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.