1 kg pumpkin (after peeling, trimming and dicing)
1 tblsp olive oil
2 onions, coarsely chopped
4 garlic cloves, coarsely chopped
2 red chilies, deseeded and sliced or 2 tsp chili powder (or whichever form you prefer and have available, and in the quantities you like)
1 knob of fresh turmeric, finely chopped
2 stalks lemon grass
5 dl stock (whichever you prefer, in this case I used duck stock since, due to the season, I had some available)
1 can coconut milk
Fresh coriander for garnish just before serving
Heat the olive oil and soften onions, garlic, turmeric, chili and lemon grass on medium heat for a couple of minutes.
Fry the pumpkin dice till they start to develop brown flecks, in batches on a large pan (can also be done in the oven), and add them to the onion mixture. Continue cooking for a couple of minutes.
Add the stock and simmer for about 20 minutes, till the pumpkin softens, then add the coconut milk.
Liquidise thoroughly and reheat. Garnish with fried, salted pumpkin seeds and plenty of fresh coriander.