First Do No Harm

Pumpkin Soup

Ingredients (all organic if possible):

1 tablespoon Coconut 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 Coconut Milk
1 bunch fresh basil leaves


In a medium saucepan, heat oil and butter over low heat. Sauté the garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin and bring ALMOST to a boil. Simmer on a low heat until pumpkin softens.

In a blender, blend the soup to the consistency you prefer (smooth or chunky). Pour back into the soup pan, heat and serve with basil leaves. Some add extra cayenne at this point. Traditional pumpkin soup is usually quite hot and spicy.

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