Thai pumpkin soup with shrimp
Simmer the shallots in the oil until golden. Add the curry paste and fry for 2 minutes. Add the coconut milk and bring to a boil. Add the pumpkin and boil the soup on low heat until the pumpkin is tender (15-20 minutes).
Puree the soup. Ad as much as stock as needed to reach the desired thickness. Add the fish sauce, lime juice and shrimps, heat for a few extra minutes. Add salt and pepper to taste.
Garnish with basil before serving.