Pumpkin and Coconut Cream Soup

• 400 grams pumpkin peeled, cut into 2 cm cubes
• 1 tablespoon lemon juice or lime juice
• 100 grams shrimp uncooked, green, or dried shrimp
• 2 medium onions
• 1/4 teaspoon shrimp paste
• 2 each hot chili peppers fresh, seeded, or 2 ts roasted chili paste
• 1 tablespoon lemongrass finely chopped
• 300 millilitres water
• 750 millilitres coconut milk (reserve thick cream)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 80 grams basil fresh, (reserve some for garnish), or arugula

1. Sprinkle lemon or lime juice over pumpkin and leave to stand for 20 minutes.
2. Shell and devein fresh prawns or wash dried shrimp.
3. In a food processor, blend together prawns, onions, shrimp paste, chillies, lemon grass and a little water until they form a smooth paste.
4. Mix together water and thin coconut milk in a large saucepan.
5. Add the paste, fish sauce, sugar and pepper, whisking to combine thoroughly.
6. Bring mixture to a boil, then reduce heat and add pumpkin.
7. Simmer over low heat until pumpkin is tender, about 20 minutes.
8. Adjust seasoning if necessary.
9. Just before serving, stir in basil leaves and thick coconut cream.
10. Garnish with a few basil leaves or arugula.

pumpkin, lemon juice, shrimp, onions, shrimp paste, hot chili peppers, water, coconut milk, fish sauce, sugar, black pepper, basil

Taken from recipeland.com/recipe/v/pumpkin-coconut-cream-soup-34254 (may not work)