Spicy pumpkin soup

500ml vegetable stock
Can of light coconut milk
3/4 pumpkin
1 onion
Chilli
Coriander
Ginger
Garlic
Peel from lime
1tbs lime juice
1tsp fish sauce

1.  Roast pumpkin and onion on 180 for an hour until soft
2.  Take off pumpkin skin and put pumpkin and onion in saucepan
3.  Add all other ingredients except for coconut milk and blitz.
4.  Bring to boil then add coconut milk