Pumpkin & Coconut Soup from Cookshelf Thai cookbook

2lb. 3 oz. pumpkin (I used butternut)

1 Tbsp. oil

1 tsp. mustard seeds

1 garlic clove, crushed

1 large onion, chopped

1 celery stick (I didn't add this)

1 small red chili, chopped (I didn't add this)

3 3/4 c chicken stock

1 tsp. dried shrimp (I didn't add this either!)

5 Tbsp. coconut cream

salt and pepper

chopped fresh cilantro to garnish

1. Halve pumpkin and remove seeds. Cut away the skin and dice the flesh.

2. Heat oil in a large pan and fry mustard seeds until they begin to pop. Stir in garlic, onion, celery and red chili and stir-fry 1-2 mins.

3. Add the pumpkin with the stock and dried shrimp and bring to a boil. Lower the heat, cover and simmer gently for about 30 mins, until ingredients are very tender.

4. Transfer to food processor or blender and process until smooth. Return to pan and stir in coconut cream. Adjust the seasoning to taste with salt and pepper and serve hot, sprinkled with chopped coriander.

Enjoy!