1kg pumpkin, peeled and cut into large chunks, reserve seeds
1 litre chicken (or vegetable) stock
200ml + 50ml Mai Siam Coconut Milk, shaken well
2 tbsp coconut oil (or vegetable oil)
1 large onion, diced
1 bunch coriander stalks
2 cloves garlic, roughly chopped
1 stalk lemongrass, outer layers removed and roughly chopped
2 tbsp Mai Siam Sriracha Sauce
1 tsp tumeric powder
2 tbsp lime juice
1 tsp fish sauce
1 tbsp olive oil
1 tbsp salt
1. Saute onion, coriander stalks, lemongrass, and tumeric powder in coconut (or vegetable) oil for 2 -3 minutes, until the onions have started to soften. Add the pumpkin flesh, garlic, stock and fish sauce and bring to the boil. Simmer on a low heat until the pumpkin is cooked. This will vary depending on the size of your pumpkin chunks. Approximately 10-15 minutes for medium sized chunks.
2. Whilst the soup is cooking, wash and pat dry the pumpkin seeds, toss with the olive oil and salt then bake on a lined baking sheet for 15 minutes until browned. Remove from oven and cool.
3. Either using a food processor or blender, blitz the soup until smooth. Once smooth add the 200ml coconut milk, lime juice and sriracha sauce and blend again on low power. Return soup to the pan and reheat until piping hot before serving.
4. To serve, ladle into a bowl and add a swirl of the remaining coconut milk and top with the toasted pumpkin seeds.