Pour the rice milk into a large saucepan and heat, until simmering. Pour over the coconut and leave to stand for 5 minutes. Drain well, pushing pulp into a sieve. Discard the coconut pulp and set the ricemilk aside.
Heat the oil in a large heavy based saucepan, cook the onion, ginger and curry paste stirring over a medium heat until fragrant. Add the pumpkin,
coconut infused ricemilk and stock. Cook partiallycovered for 10 minutes or until the pumpkin is tender.
Puree until smooth in a food processor or blender. Season to taste with salt, pepper and lime.
Serve topped with the coriander ginger pesto.
For the pesto: Combine the coriander, cashews,
ginger, lime and oil into a small food processor and
pulse until roughly chopped and combined.