pumpkin soup with coconut chilli sambal

  • 2 tablespoons peanut oil
  • 1 brown onion, roughly chopped 
  • 4 cloves garlic, crushed 
  • 3 long green chillies, roughly chopped 
  • 1.5kg Jap pumpkin, peeled, deseeded and chopped 
  • 3 cups (750ml) young coconut water+ 
  • ⅔ cup (160ml) fish sauce 
  • ⅔ cup (160ml) lime juice (approximately 6–7 limes) 
  • ¼ cup (60ml) coconut milk 
  • 1½ cups (115g) shredded coconut 
  • 2 tablespoons caster (superfine) sugar 
  • 1 cup coriander (cilantro) leaves
  1. Heat the oil in a large saucepan over high heat. 
  2. Add the onion, garlic, half the chilli and pumpkin and cook, stirring occasionally, for 5 minutes. 
  3. Add the coconut water, cover, and bring to the boil. Cook for 12–15 minutes or until the pumpkin is very soft. 
  4. Remove from the heat and add ½ cup (125ml) of the fish sauce, ½ cup (125ml) of the lime juice and the coconut milk. Using a hand-held stick blender, blend until smooth.
  5. While the soup is cooking, place the shredded coconut, sugar, coriander leaves and remaining chilli, fish sauce and lime juice in a small food processor and process until just combined. 
  6. Serve the soup with the coconut sambal. Serves 4.

+ You can buy young coconut water in whole coconuts, juice packs and cans from supermarkets, grocers and specialty food stores.

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