Thai Spicy Pumpkin Soup

Thai Spicy Pumpkin Soup

Serves 4

1 bunch coriander with roots

1 tbsp vegetable oil

1 brown onion, finely chopped

3cm piece ginger, peeled and grated

2 garlic cloves, crushed

1 small red chilli, deseeded, finely chopped

1kg pumpkin, deseeded, peeled, chopped

400ml coconut milk

2 tbsp fish sauce

2 tbsp lime juice (or lemon juice)

2 tsp brown sugar

1 Wash coriander. Finely chop root and 2cm of stalk. Roughly chop leaves and put in a bowl; cover and refrigerate.

2 Heat oil in a large, deep saucepan. Add coriander root and stalk, onion, ginger, garlic and chilli. Stir until well combined. Cook for 3 minutes or until onion is tender. Add pumpkin and 2 cups cold water to pan. Bring to the boil, reduce heat and simmer for 20 minutes or until pumpkin is tender. Cool slightly.

3 Transfer half the pumpkin mixture to a food processor and process until a smooth puree forms. Pour into a bowl. Puree remaining pumpkin mixture. Return puree to a clean saucepan. Add 1 cup of the coconut milk, fish sauce, lime juice and sugar. Bring to a simmer.

4 Ladle soup into bowls and serve topped with remaining coconut milk and coriander leaves.