About this recipe:This is a spicy Thai variation on our favourite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chillies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
1 tablespoon (15ml) vegetable oil
1 clove garlic, chopped
4 brown shallots, chopped
2 small fresh red thai chilli, chopped
1 tablespoon chopped lemongrass
2 1/2 cups (625ml) chicken stock
1 1/2 cups (375ml) coconut milk
4 cups peeled and diced pumpkin
1 cup fresh Thai basil leaves
Prep:15min › Cook:20min › Ready in:35min
Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.
Blend the soup in a blender or food processor, in batches, until smooth.Reheat in saucepan. Serve sprinkled with basil leaves.