Pumpkin Coconut Soup

INGREDIENTS:

• 2 lb 4 oz pumpkin, cubed
• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 1 garlic clove, crushed
• 1 large onion, chopped
• 1 celery stalk, chopped
• 1 red bird's-eye chili, chopped
• 3 1/4 cup, chicken stock
• 1 tablespoon shrimp paste (dried shrimp)
• 5 tablespoons coconut cream
• Garnish: cilantro, coconut cream swirl

METHOD:

1. Heat oil in pan. Fry mustard seeds till they begin to pop.
2. Stir in aromatics.
3. Add everything but the coconut cream. Cover and simmer 30 minutes.
4. Puree, add coconut cream, salt and pepper.