Pumpkin and Coconut Cream Soup (Thailand)

From the kitchen of Martin James – Copenhagen, Denmark

This is really good!

1 tablespoon oil
1 clove garlic, crushed
4 green shallots, chopped
2 small fresh red chiles, chopped
1 tablespoon freshly chopped lemon grass
1/2 teaspoon shrimp paste
2 small chicken stock cubes, crushed
2 cups boiling water
500g (1 pound) pumpkin, chopped
400ml (13 fluid ounces) coconut cream
250g (1/2 pound) cooked small prawns, shelled
1 tablespoon shredded fresh basil

Heat oil in pan, add garlic, shallots, chiles, lemon grass and paste, cook, stirring, until shallots are soft.

Add stock cubes and water, bring to boil, add pumpkin, simmer, covered, for 5 minutes or until pumpkin is tender.

Add prawns, stir until heated through. Serve soup sprinkled with basil.

Soup can be made a day ahead.

Storage: Covered in refrigerator. Freeze: Not suitable; Microwave: suitable.

Serves 4.