Thai pumpkin soup

This recipe was adapted from My Table by Pete Evans, which is another great cookbook with a wide variety of great recipes. This soup is full of flavour and contains lots of good things to help fight off winter colds.

Ingredients:
1 tbs oil
3/4 cup diced leek
3 tbs finely diced lemongrass
1 red chilli, finely diced
1 tbs ginger, finely diced
1 kaffir lime leaf, julienned
1 bunch of coriander, stems and roots chopped, leaves reserved
4 garlic cloves, finely diced
1kg pumpkin, peeled and cubed
1 tin (400ml) coconut milk
500ml vegetable stock
zest of one orange

Heat the oil in a large saucepan over medium heat.
Add the leek, lemongrass, chilli, ginger, lime leaf, coriander stems and roots and garlic.
Fry until fragrant, but don't allow it to brown.
Add the pumpkin, coconut milk, stock and orange zest plus 150ml water and bring to the boil.
Reduce heat slightly and cook for about 30 minutes or until the pumpkin has softened.
Blend the soup with a stick mixer (or blender or food processor).
Season with salt and pepper and serve with a sprinkle of coriander and chilli flakes, and a dollop of cream, sour cream or even yoghurt (whatever you have handy!)