Peel the melon, cut it into chunks and place it in the freezer immediately. (Make extra, these are amazing little snacks).
Take the ginger, turmeric and lemongrass and lightly crush with the side of a knife or the backside of a frying pan. Tie these up into a bundle with some string for easy removal later.
80 g Ginger, 30 g Turmeric, 3 stalks Lemongrass
For the soup, place a large pot over medium-high heat.
Add the chopped garlic, spring onion as well as your ginger, turmeric and lemongrass bundle along with 3 tablespoons of oil.
5 cloves Garlic, 3 Spring onions
Cook while stirring for 2-3 minutes or until very fragrant.
Add the sliced pumpkin and stir to coat in the flavoured oil. Season lightly with salt.
1.5 kg Pumpkin
Add the coconut milk until the pumpkin is just covered and bring up to a boil.
1 Lt Coconut milk
Immediately reduce to a gentle simmer and cook for 30 minutes or until the pumpkin is very tender.
Remove the turmeric, ginger and lemongrass and place the contents of the pot into a blender. Blend on high until nice and smooth.
Add the frozen melon to the blender and continue to blend until it is nice and smooth once again.
Allow this to cool completely before seasoning lightly with lime.
Lime juice
For the crunchy topping, season the coconut flakes lightly with a few drops of oil as well as a sprinkling of salt. Spread them out onto a tray and place into an oven set to 160C. Toast for 10 minutes or until lightly browned.
100 g Dessicated coconut
Repeat the process for the peanuts and chop them into small pieces.
100 g Oeanuts
Once both the nuts and the coconut have come to room temperature, combine with the salt, chili flakes and chopped herbs.
5 g Dried chili flakes, Salt, Basil
Serve the soup chilled topped with a liberal sprinkling of the crunchy peanut chilli mixture.