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4 servings
Ingredients:
1 tablespoon vegetable oil1 tablespoon butter1 clove garlic, chopped4 shallots, chopped2 small fresh red chili peppers, chopped1 tablespoon chopped lemon grass2 1/8 cups chicken stock4 cups peeled and diced pumpkin1 1/2 cups unsweetened coconut milk1 bunch fresh basil leaves
Instructions:
In a medium saucepan, heat oil and butter over low heat.Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil.Cook until pumpkin softens.In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
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