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Reserve 1 tbsp coconut for drizzle.
Cook off curry paste, garlic and ginger.
Add coconut, fish sauce, stock, water and lentils, simmer 5 min.
Add pumpkin, simmer 15 min, serve with drizzle of reserved coconut thinned with milk.
Melt the coconut oil in a large pot over medium heat.
Add the curry paste, garlic and ginger. Cook for 3 - 4 minutes until it darkens in colour.
Add the coconut cream, stock, water, fish sauce and lentils. Stir, increase heat to bring to a simmer, then lower heat to medium.
Simmer for 5 minutes.
Add pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down to form a thick soup and the pumpkin is soft.
Tear baby spinach by hand, drop in and stir until wilted (~1 minute).
Serve in bowls, with a swirl of the coconut drizzle, sprinkled with coriander and fresh chilli if desired.
Squeeze over lime juice before digging in.