Warm the oil in a large pan over a medium– high heat. In quick succession, add the broken dried chillies, fennel seeds and star anise, followed by the onion, ginger and garlic, then cook, stirring, for a few minutes. Stir in the pumpkin and add enough warm water to cover, along with the salt. Bring to the boil, then reduce the heat, cover and simmer for 15–20 minutes until the pumpkin is tender.
Use a hand blender to whizz the contents of the pan until smooth.
Put the pan back over a low heat to warm through. Stir in the coconut milk, then taste for seasoning, adding sugar and salt to suit your taste.
Serve in bowls, with some coconut cream swirled on top of the soup.
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