---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Pumpkin and Coconut Cream Soup
  Categories: Soups, Thai
       Yield: 4 servings
 
     400 g  Pumpkin; peeled
            -- cut into 2 cm cubes
       1 tb Lemon or lime juice
     100 g  Green (uncooked) prawns
            -OR- dried shrimp
       2 md Onions
     1/4 ts Shrimp paste
       2    Fresh chilies; seeded  OR...
       2 ts -Roasted chili paste (opt.)
       1 tb Finely chopped lemon grass
     300 ml Water
     750 ml Coconut milk
            --(reserve thick cream)
       1 tb Fish sauce
       1 ts Sugar
     1/2 ts Pepper
      80 g  Fresh basil leaves
            --(reserve some for garnish)
 
   Sprinkle lemon or lime juice over pumpkin and leave to stand for 20
   minutes.  Shell and devein fresh prawns or wash dried shrimp.
 
   In a food processor, blend together prawns, onions, shrimp paste, chillies,
   lemon grass and a little water until they form a smooth paste.
 
   Mix together water and thin coconut milk in a large saucepan. Add the
   paste, fish sauce, sugar and pepper, whisking to combine thoroughly. Bring
   mixture to a boil, then reduce heat and add pumpkin. Simmer over low heat
   until pumpkin is tender, about 20 minutes. Adjust seasoning if necessary.
 
   Just before serving, stir in basil leaves and thick coconut cream. Garnish
   with a few basil leaves.
 
   Adapted by Karen Mintzias, from a recipe in: “Thai Cooking Class” by Somi
   Anuntra Miller & Patricia Lake
 
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