Ingredients:

• 4 cups – peeled and diced Pumpkin
• 2 cups – Chicken stock
• 1.5 cups – unsweetened Coconut Milk
• 1 tbsp – Peanut oil
• 1 tbsp – Butter
• 1 Clove – garlic, minced
• 4 shallots, minced
• 2 small fresh Red Chilli peppers, chopped
• 1 tbsp – chopped Lemon grass

Method:

1. In a medium saucepan, heat the peanut oil and butter over low heat.
2. Cook garlic, shallots, chillies, and lemongrass in oil until aromatic but not browned.
3. Add the chicken stock, coconut milk, pumpkin and bring to a boil.
4. Cook until the pumpkin is tender.
5. In a blender, blend the soup in batches to a smooth consistency.
6. You could sprinkle fresh basil over this for a garnish.