Thai Pumpkin Soup

Total Time

25 Minutes

Servings

4

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 small fresh red chilli peppers, chopped
• 1 tablespoon chopped lemon grass
• 2 1/8 cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 1/2 cups unsweetened coconut milk
• 1 bunch fresh basil leaves

Instructions

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies, and lemongrass in oil until fragrant.
2. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
3. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.