Sauté pumpkin and onion lightly
in vegetable oil. Add water, chilies, ginger, chicken stock
cubes, bring to boil and cook gently for 15 mins.
Puree soup in blender. Return to heat, add coconut cream, lemon
juice, paste and sugar.
Bring to boil, cook another five mins. Season with pepper and,
if you like, a bit more salt. Garnish with coriander.
Serve hot or cold
this dish would use dried shrimp, if you desire a shrimpy taste just add
1/4 cup dried shrimp, soaked for 5 minutes in boiling water, squeezed,
and chopped fine. Add the shrimp in when you add the chilies. Serve hot.