900g kent pumpkin, peeled, deseeded, chopped into 2 cm pieces
1 brown onion, finely chopped
1 long red chilli, deseeded, finely chopped
1/2 bunch coriander
1 tbsp. ginger, grated
2 tsp. turmeric powder
1x 400ml can coconut milk
500 ml salt reduced vegetable stock
1 tbsp. brown sugar
1 tbsp. fish sauce
4 tsp. pumpkin seeds, optional
4 x crusty bread rolls
In a large saucepan sauté the onion in 1 tbsp. of olive oil until translucent. Finely chop the coriander stalks and add to the pan, with the chilli, ginger and turmeric powder, sauté for 3 minutes or until fragrant.
Add the pumpkin pieces and sauté for a further 5 minutes. Pour in coconut milk and vegetable stock, bring to the boil and reduce to a simmer. Cook for 25-30 minutes or until pumpkin is very tender.
Use a stick blender to blend the soup until very smooth. Season with brown sugar and fish sauce.
Serve in bowls with a garnish of coriander leaves, pumpkin seeds if using and crusty bread rolls.