Cook the noodles according to the instructions on the packet, then rinse, toss in 1 tablespoon of the vegetable oil and 1 tablespoon of the soy sauce and set aside.

Cut the top quarter off the large pumpkin, then scrape out and discard the seeds and stringy parts from both parts (you can save the seeds and roast them for snacking). This will be your 'cauldron'.

Carefully peel, deseed and chop the smaller pumpkin into 1-2cm cubes. You’ll need about 500g.

Blitz the coriander stalks (reserve the leaves for garnishing), garlic, ginger, chilli, sesame oil, vegetable oil, Thai fish sauce, soy sauce, cumin, lemongrass and lime leaves (if usinin a food processor.

Put a large heavy-based saucepan on a medium heat and gently fry the herb and spice mixture for 5 minutes.

Add the coconut milk and stock to the saucepan and stir to combine, then add the pumpkin chunks. Bring to the boil then reduce the heat and simmer gently for about 20 minutes until the pumpkin is tender.

Then add the salmon slices and turn off the heat – they will cook very quickly in the remaining heat, so don’t be tempted to boil it or they will dry out. Remove the pan from the heat and rest for 2 minutes.

Add the lime zest and juice to the pan along with the egg noodles. Pour the hot soup into the pumpkin cauldron, pop the lid back on and place on the table for serving.

Cook's tip: After use, rinse out the pumpkin cauldron and keep cool to use the flesh for roasting, or for making into soup.