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