Pumpkin Soup

INGREDIENTS

1 tablespoon vegetable oil

1 tablespoon butter

1 clove garlic, chopped

4 shallots, chopped

2 small fresh red chili peppers, chopped

1 tablespoon chopped lemon grass

2 1/8 cups chicken stock

4 cups peeled and diced pumpkin

1 1/2 cups unsweetened coconut milk

1 bunch fresh basil leaves

DIRECTIONS

- 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.