Pumpkin Soup With Coconut Chilli Sambal | Donna Hay

Ingredients

• 2 tablespoons peanut oil
• 1 brown onion, roughly chopped
• 4 cloves garlic, crushed
• 3 long green chillies, roughly chopped
• 1.5kg Jap pumpkin, peeled, deseeded and chopped
• 3 cups (750ml) young coconut water+
• ⅔ cup (160ml) fish sauce
• ⅔ cup (160ml) lime juice (approximately 6–7 limes)
• ¼ cup (60ml) coconut milk
• 1½ cups (115g) shredded coconut
• 2 tablespoons caster (superfine) sugar
• 1 cup coriander (cilantro) leaves