This recipe serves 4 to 6.

Ingredients for Pumpkin and Coconut Soup:

• 450g/ 1 lb pumpkin
• 2 garlic cloves, crushed
• 4 shallots, finely chopped
• 2.5 ml or 1/2 tsp shrimp paste (see Cook's Tip)
• 1 lemon grass stalk, chopped 
• 2 fresh green chillies, seeded
• 15ml/1 tbsp dried shrimp soaked for 10 minutes in warm water to cover
• 600ml/2^1/2 cups chicken stock
• 600ml/2^1/2 cups coconut cream
• 30ml/2 tbsp Thai fish sauce
• 5ml/1 tsp granulated sugar 
• 115g/4 oz small cooked shelled prawns (shrimp)
• salt and ground black pepper
• 2 fresh red chilles, seeded and thinly sliced, to garnish
• 10-12 fresh basil leaves, to garnish

Method for Preparation of Pumpkin and Coconut Soup:

01Peel the pumpkin and cut it into quarters with a sharp knife.

02Scoop out the seeds with a teaspoon and discard.

03Cut the flesh into chunks about 2cm or 3/4 inch thick and set aside.

04Put the garlic, shallots, shrimp paste, lemongrass, green chillies and salt to taste in a mortar.

05Drain the dried shrimp, discarding the soaking liquid, and add them, then use a pestle to grind the mixture into a paste.

06Alternatively, place all the ingredients in a food processor and process to a taste.

07Bring the chicken stock to a boil in a large pan. 

08Add the ground paste and stir well to dissolve.

09Add the pumpkin chunks and bring to a simmer.

10Simmer for 10-15 minutes, or until the pumpkin is tender.

11Stir in the coconut cream, then bring the soup back to the simmering point.

12Do not let it boil. Add the fish sauce, sugar and ground black pepper to taste.

13Add the prawns and cook for a further 2-3 minutes, until they are heated through.

14Serve in warm soup bowls, garnished with chillies and basil leaves.

Cook's Tip:

Shrimp paste is made from ground shrimp fermented in brine.

 Your Pumpkin and Coconut Soup is ready!!!