|1 kg||pumpkin, cut in small pieces|
|3 stalk(s)||leek, chopped|
|1 l||chicken stock (best home made)|
|400 ml||coconut cream|
|1||ginger, about 7 cm|
|1 bunch(es)||coriander with roots|
|4||red chillies (or more)|
|1 tbsp||vegetable oil|
|ground chili powder|
Chop chillies, coriander leaves, coriander roots, ginger and garlic and fry in hot oil.
Add onion, leek, and pumpkin and fry for a few minutes, then add chicken stock. Season with salt, black pepper and chilli powder. Add coconut cream and simmer for about 30 minutes.
Puree the soup, add lime juice and season to taste. Garnish with some coriander leaves and some chilli flakes, and serve hot.