Thursday, November 11, 2010

Pumpkin Season

Pumpkins are one of my favorite fall themes. From my mom's delicious pumpkin bread to Starbuck's beloved Pumpkin Spice latte, I like to capitalize on pumpkin consumption this time of year. Case in point, our dining hall conveniently serves pumpkin ice cream for a limited window between October and November. Who looks for every excuse to justify a post-dinner (alright, post-lunch sometimes too...) indulgence? That would be me.

In the past, I've experimented with pumpkin muffins, ravioli, and soup. My next attempt is a twist on the typical pumpkin cream soup. I'm hoping that the love child of two delicious tastes, pumpkin and thai, will prove to be a new favorite.

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

  • In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). 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 or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

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