-Cut 1 onion or 2 leeks into rings and sauté in a heavy skillet until softened and brown, about 15 minutes.

-Peel 1 sugar pie pumpkin and clean off any seeds.

-Cut into small 1/2-inch cubes. You should have 4 to 5 cups cubed pumpkin.

-Put the pumpkin cubes in a large pot and add the following:

2 cups coconut milk

2 cups chicken broth, pumpkin cubes

-Bring to a boil.

-Add ½ tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

-Stir 1-2 TBS fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish.

-The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.

-Serve from a large soup bowl or in individual bowls.

-Grind black pepper over generously and if you wish, garnish with a sprinkling of chopped cilantro.

-Leftovers freeze very well.