Serves 6
Preparation: 10 mins | Cooking: 30 mins

Ingredients:
1 onion, chopped
2 tbsp Dandaragan olive oil
2 tsp Spencers ginger chopped
2 tbsp Spencers Thai red curry paste
1 Kg pumpkin, peeled and diced into small pieces
2 cups (500mL) vegetable stock
1 cup (250mL) water
1 tin (400mL) light coconut milk
2 bunches of coriander, trimmed and washed
Zest and juice of 1 lemon
2 tsp Spencers garlic chopped
3 tbsp Dandaragan olive oil
Red chilli, finely chopped

1. Heat 2 tbsp olive oil in a large pot and cook onion for 2-3 minutes until golden. Add ginger and curry paste and fry for a further minute. Add pumpkin, stock and water and bring to the boil. Reduce heat and simmer for 15-20 minutes until pumpkin is tender.
2. Set aside to cool slightly while making the pesto. To make pesto simply add coriander, lemon juice & zest and garlic into a food processor. Process for 1 minute until a fine puree then slowly drizzle in olive oil until emulsified.
3. When soup has cooled slightly, blend until all lumped are processed and add coconut milk. Return to heat and bring to the boil. Serve soup in bowls and drizzle on a spoonful of coriander pesto and top with chilli.