Laksa Pumpkin Noodle Soup

1 kg pumpkin, peeled and cut in 3cm pieces
1 tbsp vegetable oil
1 onion, thinly sliced
3cm piece fresh ginger, finely grated
400ml can coconut milk
800ml chicken stock to just cover vegetables
1 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
1 tbsp lime juice
250g rice noodles
2 tbsp fresh coriander (to serve)

Heat oil in saucepan and gently cook onion and ginger for 1 minute, add Red Hill Spice Girls LAKSA blend and cook for 2 minutes. Add coconut milk and bring to the boil, cook for 1 minute. Add pumpkin, stock, fish sauce, palm sugar and cook for 15 minutes or until pumpkin in just tender. Add lime juice and stir through.

Put noodles in a bowl and cover with boiling water for 2 minutes, separate with a fork occasionally to avoid sticking.

When noodles are softened, serve into bowls add soup and top with fresh coriander, bean sprouts, red chilli slices or red capsicum slices.

Great tip: when serving Laksa or other soups which have lime and coriander, squeeze some lime juice and put some coriander into the bottom of the serving bowl before adding the soup or noodles. It gives a beautiful fresh lift to the soup.

Serves 4 - 6