Thai Pumpkin And Coconut Soup
 
2 Lbs Pumpkin
1 Tbs peanut Oil
1 tsp yellow Mustard
1 Garlic clove, crushed
1 large Onion, chopped
1 Celery stick, chopped
1 small red Chili, chopped
3 3/4 Cups Coconut Milk
4 Shrimp
Salt and Pepper
Cilantro to garnish
 
1. In soup pan add the oil and sauté the mustard, garlic, onion, celery and chili.
2. Add the pumpkin and the Coconut Milk.  Bring to a boil.
3. Add the shrimp and simmer for 30 min or until the shrimp turn orange.  
4. Seasons to taste with salt and pepper.  Sprinkle with Cilantro and serve.