Pumpkin, fenugreek and coconut soup from Spice by Christine Manfield

Ingredients

• 1 teaspoon dried prawns
• 1 teaspoon ground turmeric
• 150 ml fish sauce
• 1 litre Spiced Vegetable Stock
• ¼ cup coriander leaves
• 600 ml coconut milk
• 1 teaspoon fenugreek seeds
• 1 tablespoon minced ginger
• 2 green chillies, minced
• 600 g butternut pumpkin, peeled and cut into 1 cm cubes
• 25 ml vegetable oil
• 1 teaspoon minced turmeric
• 1 large brown onion, minced
• 12 curry leaves
• 250 ml coconut cream
• 6 cloves garlic, minced
• 1 teaspoon brown mustard seeds