Ingredients

• 4 cups - peeled and diced pumpkin
• 2 cups - chicken stock
• 1.5 cups - unsweetened coconut milk
• 1 tbsp - peanut oil
• 1 tbsp - butter
• 1 clove - garlic, minced
• 4 shallots, minced
• 2 small fresh red chilli peppers, chopped
• 1 tbsp - chopped lemon grass

How to Make Thai Style Pumpkin Soup

• In a medium saucepan, heat the peanut oil and butter over low heat.
• Cook garlic, shallots, chillies, and lemongrass in oil until aromatic but not browned.
• Add the chicken stock, coconut milk, pumpkin and bring to a boil.
• Cook until the pumpkin is tender.
• In a blender, blend the soup in batches to a smooth consistency.
• You could sprinkle fresh basil over this for a garnish.