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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

Description

This Is A Spicy Thai Variety On Our Favorite Pumpkin Soup. You Can Make It Mild Spicy Or Hot Spicy By Using Different Types Of Chilies. Instead Of The Traditional Sour Cream, This Recipe Uses Coconut Cream. Quick 'n' Easy!

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