Pumpkin Soup with Coriander Pesto

1/3 Cup Olive Oil
2 Bunches of Coriander. Roots trimmed (leave a few leaves for garnish)
Zest & Juice of 1 Lime
2 garlic cloves
1 onion chopped
1 inch Ginger finely chopped
2 Tbs Thai Red Curry paste 
1kg pumpkin, peeled, chopped
2 Cups of Vegetable Stock
1 can of coconut milk

Coriander Pesto- Process coriander, garlic, lime zest and juice. Slowly add 3Tbs of the oil, add water if needed. 

Heat remaining oil in large pan, add onion and stir for 1min. Add ginger and paste and stir for another minute. Add the pumpkin and stock and bring to the boil. Reduce and simmer until the pumpkin has cooked through. Cool and blend until smooth. Return to heat and add the coconut milk (leave a little to garnish with) and season to taste.

Garnish with a swirl of pesto, coconut milk, a sprinkle of pumpkin seeds and the remaining coriander.