Spicy Coconut and Pumpkin Soup with Sesame Salt RecipeIngred

Ingredients 1 sml red chilli
1 stem lemongrass (use white part, less fibrous)
1 tble spn Ginger
1 onion
1.5 kg Japanese Pumpkin (Grey skin) (800g once cubed & peeled)
1 bunch fresh firm corriander
1tspn ground corriander
2 tspn shaved palm sugar or brown sugar
1.5 cups coconut milk (not lite)
500mls vegetable stock
2tbl spn oil
3 tbl spn sesame seeds
Half tsp ground salt

Instructions CUT UP INGREDIENTS FIRST- makes things much easier for you
Cut skin off pumpkin, easier to do in smaller chunks. Cube into 1cm pieces
Slice white part of lemongrrass VERY finely
Finely chop onion
De-Seed and finely chop chilli
Remove skin and chop fleshy part of ginger
Finely chop 3 tbl spns Corriander
Chilli, lemongrass, ginger, ground corriander, 2tbl spn stock till as smooth as possible. I then like to use a pesil and mortar to grind these ingredients to an even smoother paste.
Heat oil on medium heat in pot, add onion and cook for 5 mins-till soft not brown
Add spice paste and cook for 1 minute
Add pumpkin and remaining stock. Bring to boil, then reduce heat and simmer (bubbling VERY slowly and gently). Cook like this for approx 15-20 mins, till pumpkin is soft soft soft!
Cool slightly, blend in food processor until smooth
Return to pot & stir in coconut milk, 3tbl spn chopped corriander & sugar. Simmer- DON’T boil
Place seeds and salt on low heat in frying pan. Keep close eye on them, so as not to burn them. Once they are browned slightly they are ready. These are a great substitute for plain salt, i always keep some in the house. Its so simple and tastes so good!
Place soup in deep bowls, garnish with roughly chopped left over corriander leaves and sesame salt. ENJOY!