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Ingredients
| vegetable oil: 1 Tbl |
| salted butter: 1 Tbl |
| garlic: 1 clove |
| shallot onions (chopped): 4 Tbl |
| dry red chili peppers: 2 peppers |
| lemon grass - citronella: 1 Tbl |
| chicken stock: 2 1/8 cups |
| pumpkins (cut into 1" cubes): 4 cups |
| canned coconut milk: 1 1/2 cups |
| fresh basil: 5 leaves |
Thai Pumpkin Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- 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.