1 tablespoon butter
5 cloves garlic, finely chopped
4 shallots, 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 cans pumpkin puree
1 1/2 cups coconut milk
1 large bunch of fresh basil leaves
ground red pepper to taste
|time out: how cute is my stock pot? so freaking cute|
In a medium saucepan (or a super cute small stock pot) 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.
I garnished with fried ginger stalks, and lime slices. The soup turned out to be very similar to a butternut squash soup that my family friend makes every year for Thanksgiving. Probably because I went pretty heavy on the ginger and lime flavors. Next time I'll add in more lemon grass and try to find Thai chilies, or maybe shell out for Thai seasoning spice.
Ok next up are the Chicken Lettuce Wraps that go with this!