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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve the pumpkin and remove the seeds. Cut away the skin and dice the flesh. | 2. 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. | 3. 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. | 4. 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). | 5. Adjust the seasoning to taste with salt and pepper. Serve Hot, sprinkled with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	2 1/2			12.375	2.7060000000000004	0.8498	0.0578
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow mustard seed	1	teaspoon		-	-	-	-
garlic clove	1		crushed	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	1		chopped	-	-	-	-
red chile	1		chopped	-	-	-	-
chicken stock	3 3/8	cups		291.6	28.593000000000004	20.412	9.72
shrimp	1	tablespoon		-	-	-	-
coconut cream	5	tablespoons		247.5	4.9875	2.7225	26.01
salt pepper				-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.