Pumpkin, creamy coconut milk and Thai flavourings combine to make a really delicious soup. This freezes well so it’s worth making a double-batch. If you like it hot, add extra chilli!

Ingredients (serves 4-6):
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 kg pumpkin, peeled, deseeded and chopped into 2cm cubes
2 garlic cloves, chopped
2 bird’s eye chillies, deseeded and finely chopped
1 tablespoon finely chopped fresh ginger
1 cup vegetable stock or water
400ml tin of coconut milk
1 tablespoon fresh lime juice
2 teaspoons fish sauce
1 tablespoon palm sugar or brown sugar
¼ cup chopped coriander leaves
Salt and black pepper to taste
Coriander sprigs to garnish

Method:
1. Heat the vegetable oil over a medium-low heat in a large lidded saucepan. Add the onion and cook for 5 minutes or until the onion is soft.
2. Add the pumpkin, garlic, chillies and ginger. Cover and cook gently for 10 minutes, stirring occasionally.
3. Add the stock or water, increase the heat and bring to the boil. Reduce the heat back to medium-low and simmer gently for 15 minutes, or until the pumpkin is tender.
4. Puree the soup in a food processor or blender, and then return to the saucepan.
5. Add the coconut milk, lime juice, fish sauce and brown sugar. Bring to the boil, then simmer over a medium-low heat for 5 minutes.
6. Stir through the chopped coriander. Test for seasoning, adding salt and pepper if necessary.
7. Ladle into bowls, garnish with the coriander sprigs.