Thai Pumpkin Soup

475 grams		pumpkin mash
1 cup		coconut cream, plus extra to serve
2 tsp		finely grated fresh ginger
1/2 tsp		fish sauce
		Sweet Chilli Sauce
		Fresh coriander sprigs, to garnish

1	Cook the pumpkin in a saucepan over a medium heat until soft. Mash.
2	Add the coconut cream, ginger, fish sauce and 1/2 cup (125 ml) of water. Stir through until well combined. Simmer for about 3 minutes or until heated through.
3	Divide among serving bowls. Drizzle extra coconut cream and sweet chilli sauce. Serve with coriander sprigs.

Servings: 2