Soft chunks of pumpkin combine with fragrant spices, chillis and lime juice to create a very memorable vegetarian stew. Lentil dal, raita and jasmine rice are nice accompaniments

4 red cayenne chillis
2 large cloves garlic
4 shallots
2 ½ tablespoons vegetable oil
2 teaspoons ground coriander
½ teaspoon ground cardamon
½ teaspoon ground tumeric
1 teaspoon paprika
3 cups vegetable or chicken stock
3 cups lite coconut milk
1 ½ kg pumpkin, peeled, seeded, cut in chunks
1 cinnamon stick
salt
½ bottle BYRON BAY SPICY SWEET CHILLI SAUCE
1 small red capsicum, julienned
2-4 tablespoons fresh lime juice
¼ cup chopped coriander

Chop 2 of the cayenne chillis coarsely. In a processor, combine chillis, garlic, shallots and 1 tablespoon oil. Blend to a paste. Heat remaining oil in a heavy pot over medium heat. Add the paste and cook for 5 minutes. Add ground spices and cook for another minute. Add coconut milk and stock and bring to a simmer. Turn heat to low and add the pumpkin and cinnamon stick. Cook until the pumpkin is tender and sauce has reduced. If sauce is too thin, remove pumpkin and continue to reduce sauce until thickened. Return pumpkin and add salt to taste. Stir in chilli sauce, capsicum and lime juice. Cook for 2 minutes. Be careful not to overcook. The pumpkin chunks will break down and you’ll have pumpkin soup. Serve over rice garnished with the remaining 2 cayenne chillis, thinly sliced, and coriander.

Serves 6