This wonderful take on an Autumn classic incorporates warming ginger and chili, with the umami of fish sauce and the sharpness (and vitamin C!) of fresh limes. For kids, just add as much chilli as you think you can get away with. Pumpkin is a rich source of beta-carotene, vitamin C, fibre and anti-oxidants. It’s seasonal, fresh, often locally grown and you can use the scooped out pumpkin as a Hallowe’en lantern of course! Serves 8 as part of a delicious feast.
4 tablespoons of rape seed oil
4 small onions or large shallots
4 cloves of garlic
4 cms of root ginger
2 red chilies
1 kilo of fresh pumpkin or butternut squash, deseeded
510 ml chicken or vegetable stock
2 cans of coconut milk
1 pack of fresh coriander
and the zest and juice of 2 limes
to finish.. chopped fresh coriander and finely chopped fresh chili
Deseed and chop and the chilies, crush the garlic, finely chop or grate the (peeled) ginger and roughly chop the onions. Heat the oil gently in the saucepan and add the onions etc, with a pinch of salt and some fresh ground pepper.
Cook gently for 5 minutes, then add the pumpkin, stock and fish sauce. Cook for another 10 minutes then add the coconut milk. It seems like a lot, but you do need both cans. Simmer for another 15 minutes then stir in the lime zest and juice. Add most of the chopped coriander, then, when all is soft and deliciously ungent, blend with a hand held blender stick, or liquidize in batches in a food processor.
Check the seasoning and serve hot garnished with chopped coriander, a few strips of chili and some toasted pumpkin seeds. Flipping delicious.