Thai Pumpkin Soup with Coriander Pesto

Ingredients

• 1 onion, chopped
• 2 tbsp olive oil
• 2 teaspoons Spencers Grated Ginger
• 2 tbsp Spencers Thai Red Curry Paste
• 1 kg pumpkin, peeled and diced into small pieces
• 2 cups (500ml) vegetable stock
• 1 cup (250ml) water
• 1 tin (400ml) light coconut milk
• 2 bunches of coriander, trimmed and washed
• Zest and juice of 1 lemon
• 2 teaspoons Spencers Chopped Garlic
• 3 tbsp olive oil
• Red chilli, finely chopped