Fry the onion in the oil over a medium heat until soft and golden (about 5 minutes).
Add garlic, spices and salt, and stir until fragrant (about 2 minutes).
Add the rest of the ingredients and stir to scrape any bits stuck at the bottom of the pan. Bring to the boil then turn the heat down to very low and simmer gently for 20-30 minutes.
Check the taste, season with salt and pepper. Then serve garnished with a squeeze of lime, a sprinkling of coriander and some finely sliced green chillies if you like.
Thermomix Instructions
Put the coconut oil and onion into the thermomix and set to 3 secs. / sp.5. Scrape down the sides then set to 3 mins. / 120°C / sp.0.5.
Add garlic and spices and set to 2 mins. / 120°C / sp.0.5.
Add the rest of the ingredients (except the lime wedges) and stir with a spatula to dislodge any burnt bits off the bottom. Then set to 20 mins. / 100°C / sp.1. (remove the MC once the temperature comes up to 100°C)
Check the taste, season with salt and pepper. Then serve garnished with a squeeze of lime, a sprinkling of coriander and some finely sliced green chillies if you like.
Notes
It looks good to cut the pumpkin into small cubes so that it roughly matches the size of the sweetcorn and onion pieces. However, you can make the pumpkin pieces as small or as large as you like – just adjust the cooking time accordingly (cook longer if the pumpkin pieces are bigger).
The cooking time is a guide only. It can happily sit simmering slowly for longer if you are busy dealing with other things. The longer you cook the soup, the softer the pumpkin goes and it may start to disintegrate into the soup if you cook it for a very long time but it just makes for a thicker consistency so no need to stress with this recipe – it will work to your timings.