By Keith Floyd
Those of you who used to make artichoke and watercress soup and things like that in the 1960s for your dinner parties will have no difficulty in creating this sophisticated, tangy little number.
Sprinkle the pumpkin with the lemon juice and let it stand for 15–20 minutes. Put the prawns, onion, shrimp or anchovy paste, chillies, lemon grass and a couple of tablespoons of cold water into a food processor or blender and switch on for 15–20 seconds to make a smooth paste.
Skim off the thick coconut cream from the top of the coconut milk and save for later. Put the coconut milk and