ThaiIngredient
    Ingredients :
  1. 500 g pumpkin
  2. 4 tablespoons lime juice
  3. 8 medium raw king prawns
  4. 2 onions, chopped
  5. 1 small red chilli, finely chopped
  6. 1 stem lemon grass (white part only), chopped
  7. 1 teaspoon shrimp paste
  8. 1 teaspoon sugar
  9. 1 1/2 cups coconut milk
  10. 1 teaspoon tamarind pure'e
  11. 1 cup water
  12. 1/2 cup coconut cream
  13. 1 tablespoon fish sauce
  14. 2 tablespoons fresh Thai basil leaves, optional, plus some extra leaves or sprigs, to garnish

PUMPKIN, PRAWN AND COCONUT SOUP
  1. Peel pumpkin and scoop out seeds. Cut the pumpkin into cubes and combine with half of the lime juice in a medium bowl. Remove heads from prawns; peeel and devein prawns.
  2. Process the onions, chilli, chopped lemon grass, shrimp paste, sugar and aboout 1/4 cup of the coconut milk, in a food processor until a paste forms.
  3. Combine the paste with the remaining coconut milk, tamarind pure'e and water in a large pan and stir until smooth. Add the pumpkin with the lime juice to the pan; bring to the boil, reduce the heat and simmer, covered, for about 10 minutes or until the pumpkin is just tender.
  4. Add the raw prawns and the coconut cream; simmer for 3 minutes or until the prawns are just pink and tender. Stir in the fish sauce, the remaining lime juice and the Thai basil leaves, if using. When ready to serve, pour the soup into warmed bowls and garnish with the extra Thai basil leaves or sprigs.

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.