Ingredients
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1 tablespoon vegetable oil
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1 tablespoon butter
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1 clove garlic, chopped
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4 shallots, chopped
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2 small fresh red chili peppers, chopped
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1 tablespoon chopped lemon grass
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2 ⅛ cups chicken stock
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4 cups peeled and diced pumpkin
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1 ½ cups unsweetened coconut milk
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1 bunch fresh basil leaves
Directions
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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.
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In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts (per serving)
| 306 | Calories |
| 25g | Fat |
| 21g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 306 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 19g | 93% |
| Cholesterol 8mg | 3% |
| Sodium 405mg | 18% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 2g | 9% |
| Total Sugars 4g | |
| Protein 5g | 11% |
| Vitamin C 34mg | 37% |
| Calcium 103mg | 8% |
| Iron 5mg | 29% |
| Potassium 859mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
