Thai Squash Soup

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   1. In a food processor, combine lime leaves, chilis, garlic, ginger, lemongrass and a pinch of salt. Chop the leaves off cilantro bunch and reserve for garnish; add cilantro stems to processor and pulse until mixture is fairly fine. With the processor still running, add a few good lugs of olive oil, along with the five-spice and ground cumin.

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   2. Heat a large stockpot over medium heat, and add spice mixture; if needed, add a splash of stock to loosen. Fry and stir for a couple of minutes, or until fragrant; add sliced onion, then cook gently for 8-10 minutes.

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   3. Add squash to the pot and stir well, then pour in the stock. Bring to the boil, then reduce heat and simmer for 20-25 minutes until squash is soft. Add the rice and give it a really good stir, simmering for about 8 minutes until the rice is almost cooked. Add coconut milk and return to boil; simmer for a couple of minutes until hot through and thickened a little. With the back of a spoon, smash some of the squash against the sides of the pot.

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   4. Remove from heat, stir, and then taste and season carefully with salt and pepper; add lime juice to taste. Garnish with sliced fresh chili and cilantro leaves before serving.

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   Tip: If making for a party, remove the top from a large pumpkin, scoop out the insides, then bake the shell in the oven for 40 minutes at 220u00b0F. Use as receptacle for hot soup - have it sit out at the party with a load of little cups and bowls lined up next to it and a bunch of lime wedges, and let everyone help themselves!

* Per serving · 4 servings · Values may vary.