Peel the pumpkin and cut into large pieces. 2.
Heat oil in a frying pan, add garlic, ginger and shallots and sauté over medium heat for 3 min. while stirring. 3.
Add pumpkin and sprinkle with sugar. Cook for 7-8 min. Turn pieces regularly to the other side until pumpkin is golden brown and almost cooked.
4. add chicken soup and fish sauce and bring to a boil, then reduce the heat and simmer the liquid. Turn the squash to the other side periodically as you do this.
Drizzle with lime juice, season heavily with salt and freshly ground pepper, and bring to the table.
Delicious as an accompaniment to meat dishes with curry or on its own with plenty of steamed long grain rice.
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