How to make it

  • Heat 2 tbsp oil in a pot over medium fire. Fry garlic, shallots, chilli & lemongrass for 1 min or untill frangrant.
  • Add tomato & stock; bring to boil. Add pumpkin, then lower fire & simmer untill it becomes soft.
  • Remove from stove & transfer pumpkin mixture into large mixing bowl. Use a hand blender to blend pumpkin mixture untill smooth.
  • Return mixture to pot & heat over low fire. Season soup with fish sauce, salt & sugar. Stir in coconut milk (optional) & remove from stove.
  • Place remaining oil in a pan & fry curry leaves untill crispy & fragrant. Garnish soup with fried curry leaves & sprinkle with black pepper. Serve immediately.

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