2.5 kg kent pumpkin, deseeded, cut into wedges
3 red onions, skin on, halved
2 tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
40 ml virgin coconut oil
2 small red chillies, deseeded, finely chopped (keep seeds for extra heat, if preferred)
4 cloves garlic, finely sliced
¼ cup good-quality tom yum paste
2 tbsp fish sauce plus extra to serve
1 litre coconut water
1½ tbsp grated palm sugar
500 ml water
Juice of 1 lime
1 whole young coconut, flesh removed, to serve
2 tbsp fresh coriander leaves, to serve
1 can coconut cream, to serve
2 tbsp fried green shallots, to serve
1 package roti, to serve
- Preheat oven to 170°C. Put pumpkin and onion on a large oven tray. Drizzle over oil, then rub to coat. Season. Roast for 1 hour or until pumpkin is cooked through and onion is tender. Cool. Scoop flesh from pumpkin and discard skins. Remove skins from onion and discard.
- Put coconut oil in a large saucepan over a medium heat. Add roasted onion, chilli and garlic, then cook, stirring occasionally, for 3-4 minutes or until aromatic. Add pumpkin, tom yum paste, fish sauce, coconut water, sugar and 500ml water. Bring to a simmer. Cook for 20 minutes or until pumpkin is soft. Remove from heat.
- Add lime juice and puree using stick blender or put in the bowl of a food processor and blend until smooth. Season to taste with a little extra fish sauce or salt. Serve topped with pieces of coconut flesh, coriander leaves, a drizzle of coconut cream, sprinkled with fried shallots, and with roti on the side.