Thai Spiced Pumpkin & Coconut Soup

Method

1. 1

   Roast the pumpkin

   Heat the oven to 200°C. Toss the pumpkin with high smoke point oil and sea salt, spread it in one layer and roast until tender with caramelised edges; keep about 100g of the best cubes aside for garnish.

2. 2

   Toast the crunch

   Toast the pepitas in a dry pan until they smell nutty and start to pop. Tip them out straight away so the residual heat does not burn them.

3. 3

   Build the paste

   Soften the onion in the pot, then add garlic, ginger, lemongrass and most of the green chilli. Stir in the cumin, coriander, turmeric and star anise for the final minute only, just until the kitchen smells alive.

4. 4

   Simmer and blend

   Add the roasted pumpkin and vegetable stock, then simmer until everything is spoon-soft. Blend completely smooth, stir through coconut milk, lime juice and fish sauce, then taste for salt, heat and acidity.

5. 5

   Finish like you meant it

   Ladle into bowls and top with the reserved pumpkin cubes, toasted pepitas, coriander leaves, remaining chilli and a drizzle of coconut cream. Keep the garnishes fresh; they are the contrast.

6. 6

   Store smart

   For more heat, leave the chilli seeds in next time or add a bird's eye chilli. The soup keeps 3 days in the fridge and freezes well; add lime and garnishes fresh when serving.