Pumpkin Coconut Soup with Red Onion Salsa

For the soup: Cut the pumpkin flesh into 2 cm (approximately 3/4 inch) cubes.

Crush the coriander seeds with a mortar and pestle.

Steep the saffron in a bowl of 200 ml (approximately 3/4 cup) of water.

Peel and finely chop the onions and garlic. Heat the peanut oil in a skillet. Add the onions and garlic, and cook until translucent. Stir in the pumpkin and coriander, and cook briefly. Add the saffron water, coconut milk and fish sauce, and simmer for 20 minutes. Season with salt and pepper to taste.

For the salsa: Finely chop the red onion. In a bowl, stir the ginger and lemon juice with the red onion. 

For serving: Divide the soup between soup bowls. Place some of the salsa in the middle of each bowl.