Step 1

Heat the oil in a large, deep frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, ginger and lemongrass and cook, stirring, for 1 minute or until aromatic.

Step 2

Add the pumpkin to the pan. Sprinkle with the stock powder. Stir until combined. Add 250ml (1 cup) water and stir until combined. Reduce heat to medium-low and simmer, covered, for 10-15 minutes or until pumpkin is tender.

Step 3

Simmer, uncovered, for a further 2-3 minutes until liquid has reduced. Stir in sugar, fish sauce, lime rind and juice. Set aside to cool slightly.

Step 4

Transfer mixture to a food processor and process until smooth. Divide mixture among twelve 100ml silicone muffin pans. Place in the freezer for 4 hours or until firm. Label and date a large Ziploc freezer bag. Transfer soup portions to the labelled bag. Gently press the bag to push out any air. Seal tightly. Freeze for up to 2 months.

Step 5

To reheat 1 serving of soup, place 2 portions of the frozen pumpkin soup into a saucepan and add 185ml (3/4 cup) water. Cover and cook over low heat, stirring occasionally to break up any frozen lumps, for 5 minutes or until thawed. Increase heat to medium. Cook, stirring occasionally, for 2 minutes or until heated through. Serve topped with coconut yoghurt and coriander