To freeze: Make up to end of Step 3. Cover. Cool in fridge. Seal, label and date. Freeze for up to two months.
• 1 bunch fresh coriander
• 1 tblsp vegetable oil
• 1 onion, finely chopped
• 2 tsps finely grated fresh ginger
• 2 tblsps Thai red curry paste
• 4 x 5g chicken stock cubes
• 1 litre (4 cups) water
• 1.5kg Jap pumpkin, peeled, chopped
• 1 washed potato (250g), peeled, chopped
• 1 cup coconut cream
• 1 tblsp lime juice
Wash coriander under cold water. Pat dry with absorbent kitchen paper. Finely chop coriander roots, reserving the leaves.
Heat oil in a large stockpot. Add coriander roots, onion and ginger. Cook, stirring occasionally, until soft. Add paste. Cook, stirring, for 1 minute, or until fragrant.
Add crumbled stock cubes, water, pumpkin and potato to pot. Bring to boil. Simmer, covered, stirring occasionally, for about 20 minutes, or until pumpkin is soft. Remove. Cool for 10 minutes. Blend in batches until smooth.
Return to same pot. Add cream. Stir over a medium heat until hot. Don’t boil. Stir in juice. Season with salt and pepper.
Garnish soup with fried onions and reserved coriander leaves, if desired.