Soups Recipes - Pumpkin and Coconut Soup Recipe

Ingredients

• 2 garlic cloves, crushed

• 4 shallots, finely chopped

• 2.5ml/1/2 tsp shrimp paste

• 1 lemon grass stalk, chopped

• 2 fresh green chilies, seeded

• 15ml/1 tbsp dried shrimp soaked for 10 minutes in warm water

• 600ml/2 1/2 cups chicken stock

• 450g/1lb pumpkin, peeled, seeded and diced

• 600ml/2 1/2 cups coconut cream

• 30ml/2 tbsp fish sauce

• 5ml/1 tsp sugar

• 115g/4oz small cooked shelled prawns (shrimp)

• salt and ground black pepper

To garnish:

• 2 fresh red chilies, seeded and thinly sliced

• 10-12 fresh basil leaves

Serves 4-6

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Method:

1. Put the garlic, shallots, shrimp paste, lemon grass, green chilies and salt to taste in a mortar. Drain the dried shrimp. discarding the soaking liquid.

2. Add them to the mortar, then use a pestle to grind the mixture into a paste. Alternatively, place all the ingredients in a food processor and process until you have a paste. 

3. Bring the chicken stock to the boil in a large pan. Add the ground paste and stir well to dissolve. Add the pumpkin chunks and simmer for 10-15 minutes, or until tender.

4. Stir in the coconut cream. then bring the soup back to simmering point. Do not let it boil. Add the fish sauce, sugar and ground black pepper to taste.

5. Add the prawns and cook for a further 2-3 minutes, until they are heated through. Serve in warm soup bowls, garnished with chilies and basil leaves.

Note: The natural sweetness of the pumpkin is balanced by chilies, shrimp paste and dried shrimp in this colorful soup. The cooked shellfish adds further color and a decent amount of bite, making this dish a real delight to the senses.