-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.