Pumpkin And Coconut Soup

---

This substantial soup is filling, and if served with crusty bread is all you need for a satisfying lunch or dinner. for a first course, serve in small bowls with a spoonful of spicy relish stirred into each portion.

---

Steps

---

Halve the pumpkin and remove the seeds.

---

Cut away the skin and dice the flesh.

---

Heat the oil in a large pot and fry the mustard seeds until they begin to pop.

---

Stir in the garlic , onion , celery , and chili and stir-fry for 1-2 minutes.

---

Add the pumpkin with the stock and dried shrimp and bring to a boil.

---

Lower the heat , cover and simmer gently for about 30 minutes until the ingredients are very tender.

---

Transfer the mixture to a food processor or blender and process till smooth.

---

I like to use my hand-held emulsifier.

---

Adjust the seasoning to taste with salt and pepper.

---

Serve hot , sprinkled with chopped cilantro.

---

Ingredients

---

pumpkin, peanut oil, yellow mustard seeds, garlic clove, onion, celery rib, red chile, chicken stock, dried shrimp, coconut cream, salt and pepper, fresh cilantro