Thai Coconut Pumpkin Soup

• 2 tablespoons vegetable oil
• 1/4 cup onion, finely chopped
• 1/4 cup dried shrimp, soaked and chopped
• 2 fresh red chilies, thinly sliced
• 2 fresh green chilies, thinly sliced
• 1 teaspoon shrimp paste
• 6 cups water
• 2 cups fresh pumpkin, peeled and cut into 1 inch squares
• 1 (14 ounce) can coconut milk
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice
• 4 tablespoons chopped fresh cilantro
• 8 -10 fresh basil leaves

1. In a medium saucepan, stir-fry onion in oil until golden brown.
2. Add shrimp, chiles, and shrimp paste; fry for 1 minute.
3. Add water and bring to a boil.
4. Add pumpkin, reduce heat, and simmer for 10 minutes.
5. Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
6. Serve garnished with lemon juice, basil leaves, and cilantro.

vegetable oil, onion, shrimp, fresh red chilies, green chilies, shrimp paste, water, fresh pumpkin, coconut milk, salt, lemon juice, fresh cilantro, basil

Taken from www.food.com/recipe/thai-coconut-pumpkin-soup-39443 (may not work)