Thai pumpkin soup with coriander

Method

1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
2. Ensure the pumpkin seeds are clean and are not covered with any pumpkin flesh. Put them on a baking tray, season them with salt and pepper, drizzle them with a dash of olive oil and bake in the oven until crisp and golden, around 10-15 minutes. Remove the tray from the oven and sprinkle the sugar over the seeds. Using a blowtorch, caramelise the sugar for 2-3 minutes or until the sugar is golden, Shake the tray to coat the seeds. Set aside. Alternatively, caramelise the seeds under a preheated medium-high grill for 2-3 minutes.
3. Add the peanut oil to a large saucepan over medium heat and fry the eschalots, ginger and garlic for 2–3 minutes. Add the coriander stems and sweat for a further minute. Add the grated pumpkin and the tamarind. Reduce the heat to medium–low, add the stock and cook, covered, for 12–15 minutes, shaking the pan every 5 minutes. Remove from the heat and allow to cool slightly.
4. Using a hand-held blender, blitz the pumpkin mixture in the pan until smooth. Add half the coconut cream and blitz again. Season with the fish sauce.
5. Transfer the soup to serving bowls, swirl through the remaining coconut cream, scatter over the chilli, spring onion, lime leaves and roasted pumpkin seeds and top with the coriander leaves.