• half a pumpkin—peel it, take out the seeds and the soft centre, cut it into bite-size pieces and wash them
• 1 fully ripe coconut—grate the meat and make one soupbowl of the first and second extractions of coconut milk combined
• 3 (small) shallots, cooked in the embers of a charcoal fire and then washed
• 2 sprigs of coriander—pick only the leaves and the tender parts of the stems
• salt, fish sauce and ground black pepper
• chopped spring onion leaves

Put the sliced pumpkin, the two extractions of coconut milk, the shallots, the picked coriander and a sprinkling of salt into a pot. Then put the pot on the fire and let it come to the boil. Sprinkle some fish sauce over it and leave it to cook until the pumpkin is tender. Taste, and check the saltiness, then take the pot from the fire. Transfer the soup to a (large) soup bowl, garnish it with ground black pepper and chopped spring onion, and serve it with Jaew Bong.