serves 6

Ingredients

2 tablespoons olive oil

4 French shallots, thinly sliced

60 g (2¼ oz) knob of fresh ginger, peeled and grated

1 tablespoon chopped lemongrass, pale part only

a good pinch of chilli powder

1 kg (2 lb 4 oz) butternut pumpkin (squash), peeled and diced

500 ml (17 fl oz/2 cups) vegetable stock or water

440 ml (15¼ fl oz) can coconut cream

a splash of fish sauce

1½ teaspoons sea salt

½ teaspoon ground white pepper

juice of 1 lime

roasted chopped macadamia nuts, to garnish

2 kaffir lime leaves, finely shredded, to garnish

Method

Heat the olive oil in a large heavy saucepan over medium heat. Add the shallot, ginger, lemongrass and chilli powder and sauté without browning for 4–5 minutes, or until tender.

Add the pumpkin and stock and bring to the boil. Reduce the heat and gently simmer for 15 minutes, or until the pumpkin is very tender.

Allow the mixture to cool slightly, then transfer to a blender in small amounts and blend to a purée.

Rinse out the saucepan, then pour the pumpkin purée back into it. Stir in the coconut cream and fish sauce, salt and white pepper. Gently heat the soup through, without allowing it to boil. Taste and adjust the seasoning, then stir in the lime juice.

Ladle the soup into six bowls. Garnish with the macadamias and lime leaves and serve.