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Pumpkin Soup |
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| Ingredients (makes 4 servings) |
| ** 1 tablespoon vegetable oil |
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** 1 tablespoon chopped lemongrass |
| ** 1 tablespoon butter |
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** 2 1/8 cups chicken broth |
| ** 1 clove garlic, chopped |
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** 4 cups peeled and diced pumpkin |
| ** 2 chopped hot peppers |
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** 1 ½ cups coconut milk |
| ** 1 tablespoon lemongrass, chopped |
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** 1 bunch fresh basil leaves |
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| Preparation |
- In a medium saucepan, heat oil and butter over low heat.
- Cook garlic, shallots, chilies and lemongrass in oil until fragrant.
- Stir in chicken stock, coconut milk and pumpkin.
- Bring to a boil and cook until pumpkin softens.
- In a blender, blend to a smooth consistency.
- Serve with fresh basil leaves. You can make this from mild to hot buy the amount of chilies added.
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