Thai Style Pumpkin Soup
1 tablespoon peanut oil 1 tablespoon butter 1 clove garlic, minced 4 shallots, minced 2 small fresh
red chili peppers, chopped 1 tablespoon chopped lemon grass 2 cups chicken stock 4 cups peeled and
diced pumpkin 1 1/2 cups unsweetened coconut milk
In a medium saucepan, heat the peanut oil and butter over low heat. Cook garlic, shallots, chilies,
and lemongrass in oil until aromatic but not browned. Add the chicken stock, coconut milk and
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.
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