8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
6 green cardamom pods
2 teaspoons black mustard seeds
800 g (1 3/4 lb) pumpkin flesh, cut into 1 cm (1/2 inch) cubes
200 ml (7 fl oz) hot vegetable stock
400 ml (14 fl oz) can coconut milk
juice of 1 lime
small handful of Thai basil leaves or mint leaves
red chilli slivers
steamed jasmine rice
Heat the oil in a heavy-based saucepan, add the curry paste, shallots, lemon grass, cardamom and mustard seeds and fry over a medium heat for 1–2 minutes until fragrant.
Add the pumpkin and pour over the stock and coconut milk. Bring to a simmer, then cook for 10–12 minutes or until the pumpkin is tender.
Remove from the heat and stir in the lime juice. Ladle into warm bowls, scatter with Thai basil or mint leaves and red chilli slivers and serve with lime wedges for squeezing over and steamed jasmine rice, if liked.