Thai pumpkin soup

Chop 2 eschalots, 1 stalk lemongrass, 2cm piece ginger and 1 bunch coriander roots and pound to a paste. Saute in a splash of oil with 2 tbsp curry paste 3 mins.

Add 1.5kg peeled, chopped pumpkin. Cook 1 min. Mix in 4 cups vegetable stock. Simmer, covered, 20 mins.

Puree with stick blender. Stir in 270ml can coconut milk. Reheat. Season with fish sauce and lime juice to taste. Top with coriander leaves, sliced chilli.