Recipe by CHILI SPICE
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.
Top Review by Sydney Mike
Very, very different, for the likes of me, anyway, & certainly an interesting eperience! I wasn't able to find dried shrimp (the area, the country, the time of year ~ I don't know!) so I used 4 cooked, diced shrimp & went from there! Also used lemon pepper instead of the usual salt & pepper! For me, an unusual combo of flavors! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
- 2 1⁄2 lbs pumpkin (whole)
- 1 tablespoon peanut oil
- 1 teaspoon yellow mustard seeds
- 1 garlic clove, crushed
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 small red chile, chopped
- 3 3⁄8 cups chicken stock
- 1 tablespoon dried shrimp
- 5 tablespoons coconut cream
- salt and pepper (to taste)
- chopped fresh cilantro, for garnish
Directions See How It's Made
- 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 (remember to take out the "blow hole" in the lid and cover with towel when you turn it on or you and your kitchen will be wearing the soup). I like to use my hand-held emulsifier (hand blender).
- Adjust the seasoning to taste with salt and pepper. Serve Hot, sprinkled with chopped cilantro.