Prepare the pumpkin soup base

• Heat the vegetable oil in a stockpot and soften the onion and garlic.
• Add the pumpkin cubes and stir to coat.
• Pour in the vegetable stock and bring to a simmer.

Simmer the soup

• Cook until the pumpkin is completely tender.
• Season with fish sauce, salt and black pepper.

Blend the soup

• Blend the soup until smooth with an immersion blender.
• Stir in the coconut milk and adjust the seasoning.

Make the soy glaze

• Whisk the soy sauce, honey, brown sugar, rice vinegar, ginger and sesame oil in a bowl.

Cook the soy glazed chicken

• Sear the chicken pieces in a frying pan until golden.
• Pour in the soy glaze and cook, turning the chicken, until sticky and cooked through.

Cook the rice

• Simmer the jasmine rice in a saucepan with water until fluffy.

Serve

• Ladle the pumpkin soup into bowls.
• Top the chicken with spring onion and sesame seeds and serve with the rice.