Ingredients:

Coriander Pesto

2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
Zest and juice of 1 lime
2 garlic cloves

Soup

1 onion, chopped
1 tbsp grated ginger
1 tbsp Thai red curry paste (recipe below)
1kg pumpkin, peeled, cut into small cubes
2 cups (500ml) vegetable stock (I use 1 tbsp Dr Fuhrman’s VegiZest dissolved in water)
1 bunch baby bok choy, finely shredded
400ml canned light coconut milk
5 spring onions (shallots), finely sliced
Thinly sliced red chilli, to garnish

Method:

Coriander Pesto

Process coriander, lime zest and juice and garlic in a food processor or high-powered blender until smooth.

Soup

In a large saucepan, heat enough water to cover the bottom of the pan 1 cm deep over medium-high heat. Add onion and sauté for 1 minute.

Add ginger and red curry paste and stir for 1 minute.

Add pumpkin and stock, bring to the boil, then simmer, covered over low heat for 15 minutes until pumpkin is cooked.

Transfer to blender and blend until smooth.

Return to the pan, add bok choy and simmer until bok choy is tender.

Add the coconut milk and simmer for a few minutes.

To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the shallots, chilli and reserved coriander leaves.

Red Curry Paste

Ingredients:

2 or more fresh red chillies, deseeded
5 cloves garlic, peeled
2 stalks fresh lemongrass
Bottom stems from a large bunch of fresh coriander
2.5 cm fresh ginger or galangal, peeled
1 large shallot
Zest of 1 lime (just the green part)
2 tsp ground coriander
1 tsp white or black peppercorns

Method:

Blend all ingredients until quite smooth. Store in a screw-topped jar in the fridge for up to 1 week.