Ingredients (all organic if possible):

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.