Dan’s Coconut, Pumpkin and Mushroom Soup


1 cup pumpkin diced in 1 cm cubes 3-4 medium fresh shitake or swiss brown mushrooms thinly sliced
600 ml coconut milk 250 ml vegetable stock
½ tbsp vegetable oil ½ tsp roasted white peppercorns
2 medium coriander roots washed and scraped 2-3 roasted small dried chillies, crumbled or whole
60- 80 ml lime juice (to taste) 50 ml light soy sauce
4-6 slices ginger, thinly sliced ½ cup coriander leaves
4-6 red schallots wok charred in their skins 1 tbsp crispy fried garlic garnish


  1. In a wok on a low heat slowly char the shallots in their skins till tender to obtain a smokey flavour but not burn. Pop out of their skins.
  2. In a mortar and pestle, pound the peppercorns and coriander root to a robust paste.
  3. In a saucepan warm the vegetable oil on a low heat and fry the paste until fragrant and golden.
  4. Add the pumpkin cubes, stirring in.
  5. Add the coconut milk and red schallots, ginger, dried chilli and mushroom. Bring to a slow simmer and allow pumpkin to soften.
  6. Add the light soy sauce and simmer a further 2- 3 mins.
  7. Remove from the heat and stir in lime juice. Correct the seasoning with light soy sauce and ladle into a large serving bowl.
  8. Garnish with coriander leaves and crispy fried garlic and serve.