1 tablespoon vegetable oil
1 tablespoon butter
5 cloves garlic, finely chopped
4 shallots, chopped
4 green onions, chopped
2 small red chili peppers, finely diced
2 stalks lemongrass cut into 2 in pieces
1 tablespoon peeled and chopped ginger
1 tablespoon curry powder
2 cups chicken stock
2 cans pumpkin puree
1 1/2 cups coconut milk
1 large bunch of fresh basil leaves
1 lime
ground red pepper to taste
In a medium saucepan heat oil and butter. Cook garlic, shallots, green onions, chilies, lemon grass, and ginger in oil until fragrant. Stir in chicken stock, coconut milk, pumpkin, and torn basil leaves, bring to a boil and cook till soup thickens, about 15 minutes. Season with curry powder while soup cooks, and adjust seasonings as you go, adding ground red pepper. Blend and serve.
adapted from allrecipes.comThis printable recipe from StartingtoSimmer.blogspot.com
