Reserve 1 tbsp coconut for drizzle. Cook off curry paste, garlic and ginger. Add coconut, fish sauce, stock, water and lentils, simmer 5 min. Add pumpkin, simmer 15 min, serve with drizzle of reserved coconut thinned with milk.

Coconut drizzle - Set aside 1 tablespoon of the coconut cream (for garnish). Add 2 - 3 tablespoons of milk and whisk into a thick but drizzle-able consistency. (Warm in microwave if needed to remove lumps). Set aside.

Sauté curry paste **key step!** - Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Cook for 3 - 4 minutes until it darkens in colour and is not as wet (lower heat and scrape, if it starts catching on the base).

Simmer 1 (5 min) - Add the coconut cream, stock, water, fish sauce and lentils. Stir, increase heat to bring to a simmer, then lower heat to medium so it's bubbling gently. Simmer for 5 minutes. (I cut the pumpkin in this time).

Simmer 2 (15 min) - Add pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down to form a thick soup and the pumpkin is soft. Tear baby spinach by hand, drop in and stir until wilted (~1 minute).

Serve in bowls, with a swirl of the coconut drizzle, sprinkled with coriander and fresh chilli if desired. Squeeze over lime juice before digging in, and I am really hoping you managed to score hot flaky roti for dunking! (Cook from frozen in pan, super easy!).