To a soup pot, add the vegetable oil, heat over medium, add the diced onion and cook for a few minutes until fragrant, soft and translucent.

To the same pot, add the lemongrass stalk and pumpkin pieces and sauté for a few more minutes, add the dried spices and sauté for another couple of minutes.

Add the vegetable stock, cinnamon stick and star anise pieces, stir to combine, bring to the boil, then reduce the heat to low, cover, and cook for 30 minutes or so until the pumpkin is soft.

Remove the pumpkin soup from the stove and allow it to cool. If time, transfer the soup to a container and refrigerate overnight to allow the flavours to meld. If you don’t have time…

Remove the lemongrass stalk, cinnamon stick and star anise pieces or pass the soup through a strainer, transfer to a blender in batches and blend until smooth, returning each batch to the soup pot.

Warm the pumpkin soup over medium heat. When the soup is hot, add the coconut cream (saving some for garnishing), stir to combine, heat until hot, and season with salt and optional sugar.

Ladle the soup into bowls, swirl on some coconut cream, garnish with fresh basil, and serve immediately with a French baguette.