Using a sharp knife, halve the pumpkin and remove the seeds. Cut away the skin and dice the flesh.
Heat the oil in large ovenproof casserole. Add the mustard seeds and saute until they start to pop. Stir in the garlic, onion, celery, and chile, and stir-fry for 1-2 minutes.
Add the pumpkin, the stock and dried shrimp to the casserole and bring to a boil. Lower the heat, cover and let simmer for 30 minutes, or until the ingredients are very tender.
Transfer the mixture to a food processor or blender and process until smooth. Return to the casserole and stir in the coconut cream.(This can be removed from a can of coconut milk by not shaking the can, opening the can and spooning off the top, the cream. Milk will remain on bottom of can,) Season to taste with salt and pepper.
Originally Submitted
9/6/2010
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