4 tablespoon canola oil
4 tablespoon butter
1 inch piece of finely chopped fresh ginger
4 cloves garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
3 tablespoon chopped lemon grass
6 cups chicken or vegetable stock
4 cups peeled and diced pumpkin
1 can unsweetened coconut milk
1 bunch fresh basil leaves or parsley
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemon grass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth consistency. Garnish with basil leaves or fresh parsley.