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1
First of all you need to chop the pumpkin flesh into 5cm/2-inch pieces.
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2
To make your fragrant soup base, first chop, then whizz or bash up the following in your food processor or pestle and mortar until you have a pulpy mix: the lime leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and cumin.
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3
Remove any stringy bits that may remain in the pulp.
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4
Put this fragrant mixture into a high-sided pan with a little oil and your finely sliced onion and cook gently for about 10 minutes to release the flavours.
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5
Add the pumpkin and the stock to the pan.
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6
Stir around, scraping all the goodness off the bottom of the pan.
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7
Bring to the boil, then reduce the heat and simmer with the lid on for about 15 minutes until the pumpkin is soft.
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8
At this point, add the rice and give it a really good stir.
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9
Some of the pumpkin will begin to mush up, but youll also have some chunks.
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10
Continue to simmer with the lid on until the rice is cooked, then off comes the lid.
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11
Add the coconut milk, stir again, taste and season carefully with salt and pepper.
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12
To give it a bit of sharpness add the lime juice the amount will depend on how juicy your limes are, but the idea is to give the soup a little twang.
