Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
Toss the pumpkin cubes in lemon juice and keep aside.
In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
Remove from heat and serve immediately
