- 2 tbsp sunflower oil
- 6 1/4 cups pumpkin or squash, peeled, de-seeded and cut into chunks
- 1 bunch of spring onions, chopped
- Fresh ginger (2 inch), peeled and chopped
- 2 garlic cloves, chopped
- 2-3 chillies, de-seeded and chopped
- 2 lemongrass stalks split length ways
- 5 cups vegetable oil or chicken stock
- 1 x 14 oz can of coconut milk
- 2-3 tbsp Thai fish sauce
- Freshly squeezed juice of 1-2 limes
- 1 large bunch of coriander or fresh cilantro, stalks and leaves separated, and finely chopped
- Sour cream to serve
- Heat the oil in a pan and over a low heat, sweat the pumpkin and spring onions with a pinch of salt until soft, about 15 minutes.
- Put the ginger, garlic, chilies, lemongrass and coriander in a pan with the stock and simmer, covered, for 20-25 minutes. Let the stock cool slightly, liquidize the pumpkin mixture, pressing hard. Discard the debris in strainer, the process or liquidize again until smooth.
- Return the soup to a pan, add the coconut milk, fish sauce and lime juice, then reheat, stirring all the time. Stir in most coriander. Heat for a few minutes, but do not allow to boil. Serve piping hot, topped with sour cream and garnished with coriander.