Instructions: Cut potatoes into approximately 2 cm cubes.

Peel pumpkin and cut into 2 cm cubes.

Put potato and pumpkin pieces into large stock pot or saucepan, add stock, and if vegetables are not completely covered, add water until they are.

Simmer gently uncovered until the vegetables are just cooked. They should not disintegrate in the pot.

Meanwhile, in a separate pan saute most of the spring onion in the oil, reserving some for garnish. Cook for 2 or 3 minutes before adding ginger, garlic, and coriander.

Cook gently for a further minute or so.

Add orange juice and the peeled rind of the orange (it will be removed later).

Reduce by cooking uncovered for 5 or 6 minutes.

Drain potato and pumpkin. Reserve a few pieces for garnish. Press the rest through fine strainer or blend in a food processor.

Add the pureed potato and pumpkin to other pan and continue simmering slowly for 5 minutes.

Before serving, remove soup from heat, add a little pepper to season, the chilli sauce (if using it) and the coconut cream.

Once the coconut cream has been added it should not boil again.

Serve in warmed bowls and garnish with remaining potato, pumpkin, a grating of orange rind, remaining spring onion and thin strips of red capsicum (if using).

Leftover potential: Is fine warmed through or served cold.

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