Pumpkin Soup Asian

For the cream of pumpkin soup, cut or break the mushrooms into bite-sized pieces. Peel the pumpkin, remove the seeds and cut into 2cm cubes. Coarsely chop the chili pepper and pound it in a mortar with 1 tsp sugar. Cut the zucchini into fine slices. Cook the pumpkin, mushrooms, chili pepper and peanuts in the vegetable soup for 15 minutes (until the pumpkin is soft but still firm to the bite). Add the zucchini and coconut milk, season with fish sauce (or salt) and finish cooking in 5 minutes.

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