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.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
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
Health info:
Calories: 305
1. Wash and dry pumpkins -- use different sizes for different side dishes and condiments. ...
You can use squash such as a butternut or acorn in this recipe if you don\'t have pumpkin. Cut fres...
1) In the bowl of an electric mixer, whisk together the heavy cream and the sugar until stiff peaks ...
Place all dressing ingredients in a jar and shake well and set aside. Remove greens from beets. ...
In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1...