Thai Pumpkin Soup Recipe

• 1 tbsp Vegetable Oil
• 1 tbsp Butter
• 1 clove Garlic (chopped)
• 4 Shallots (chopped)
• 2 small fresh Red Chili Peppers (chopped)
• 1 tbsp Lemon Grass (chopped)
• 2 1/8 cups Chicken Stock
• 4 cups Pumpkin (peeled and diced)
• 1½ cups unsweetened Coconut Milk
• 1 bunch fresh Basil Leaves

• Place a medium saucepan on low heat and heat vegetable oil and butter.
• Add garlic, shallots, red chili peppers and lemon grass. Stir and cook till you can smell the fragrance.
• Add in chicken stock, coconut milk and pumpkin. Boil the mixture and cook till pumpkin softens.
• Transfer the soup to a blender and puree it to a smooth consistency.
• Ladle into soup bowls and garnish with basil leaves.
• Serve hot.