Pumpkin soup

Ingredients (serves 3-4):
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing

Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.

Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).

Recipe source: Today newspaper