Heat the oil in a large heavy based pot ( I use AMC Cookware’s 24cm Gourmet High) and saute the onion,garlic, chilli, ginger and lemon grass until fragrant.
Add the pumpkin and saute for a minute then add the stock, half of the coconut milk as well as the chopped coriander.
Cover and simmer for 20 minutes or until pumpkin is tender. Add the remaining coconut milk and simmer uncovered for a further 10 – 15 minutes.
Remove the lemongrass and using a stick blender, blend the soup with some fresh coriander until smooth and creamy. Season with fish sauce and lime.
Serve hot, sprinkled with toasted coconut and extra chopped coriander.
Reprinted with the permission of Bits of Carey
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