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FOR THE SOUP:
2 ½ lbs peeled pumpkin, chopped
1 carrot, peeled and chopped
½ onion, peeled and chopped
1 cup tomato passata
1 teaspoon salt
3 cups water
¾ cup coconut milk
1 tablespoon green curry paste
Freshly ground black pepper
6 sprigs cilantro, for garnish
FOR THE FRIED MOZZARELLA:
½ lb mozzarella, cut into 8 cubes
⅛ cup yellow cornmeal
⅛ cup flour
Pinch of granulated garlic
¼ cup oil for frying
½ beaten egg
Pinch of salt and black pepper
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