Pumpkin and Coconut Soup

Ingredients:

Ripe pumpkin: 500 gm

Water or vegetable stock: 750 ml

Tom yum paste or laksa paste: 2 tbsp

Coconut milk: 400 ml

Lime juice: To taste

Salt: To taste

Basil leaves: A few small

Method:

Peel and dice the pumpkin, discarding any seeds. Bring the water or the stock to a boil in a saucepan and stir in the laksa paste. Add 100 ml of the coconut milk and the diced pumpkin. Simmer until the pumpkin is tender. Stir in the rest of the coconut milk and macerate some of the pumpkin to give thickness to the soup. Taste and adjust the seasoning, with some salt and a little lime juice. Garnish the soup with basil leaves while serving.

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