Spicy Thai Pumpkin Soup with Coriander Chutney

Peel pumpkin and remove seeds. Cut into 3cm pieces. Remove tough green end from lemongrass stalk and halve stalk. Set ½ aside in the fridge for another use, and bruise remaining stalk with the back of a knife.

Heat oil in a medium saucepan over medium heat. Add red curry paste and cook, stirring, for 1 minute or until fragrant. Add lemongrass and stir to combine.

Add pumpkin and 500ml (2 cups) water to saucepan and bring to the boil. Reduce heat to medium-low and cook for 15–20 minutes or until pumpkin is tender and liquid has reduced slightly.

Rinse coriander and thinly slice stems and leaves. Finely chop eschalot. Peel and finely grate ginger. Juice lime. Mix coriander, eschalot, ginger and lime juice in a small bowl with soy sauce and stir through pepitas.

Remove lemongrass from soup. Add coconut milk and use a hand-held stick blender to blend soup until smooth.

Cook naan according to packet instructions. Divide pumpkin soup between bowls and spoon over coriander chutney. Serve with naan.