Spicy pumpkin soup

I'm really enjoying soup at the moment. If you have a well stocked vege bin each week there are countless possibilities for yummy soups to be part of the weekly diet. Great for a simple dinner or lunch, or even afternoon tea.

This soup is based on Annabel Langbein's recipe in Savour the Pacific, possibly my favourite of all her books. There is a particularly handy section in the back of this book...'useful side dishes/pacific flavours' which has great ideas for dipping sauces, marinades, salsas, jams + brilliant side dishes for for asian/pacific cooking. I consult this book often!

Serves 4

2 tbsp olive oil
1 onion, finely chopped
1 tbsp brown sugar
2 cloves garlic, crushed
1 kg pumpkin, peeled, deseeded and chopped
1 cup water
1 can coconut milk
1-2 fresh chillies, deseeded, pith removed and finely chopped
1 tsp finely grated lemon rind or 1 tbsp minced lemongrass
1 tbsp fish sauce
salt & freshly ground black pepper
1/4 cup of fresh parsley or coriander, chopped

Heat oil in a large saucepan and gently cook onion, sugar and garlic for 8-10 minutes
Add all other ingredients, except for the herbs, and simmer for about 20 mins or until the pumpkin is tender
Blend ingredients, adjust seasoning to taste and mix through herbs