Author Angela Litzinger at test.angelaskitchen.com
8shallotsdiced (about 1 cup)
2small fresh red chili peppersseeds removed and chopped
2tablespoonschopped lemon grass
8cupspeeled and chopped pumpkin1/2" cubes with seeds removed
4cupsgluten free chicken stock
3cupscanned coconut milkNOT light
1/2cupfresh fresh basil leaves or Thai basil
In a soup pan over medium heat, heat oils. Sauté shallots, garlic, peppers, and lemongrass until shallots are translucent. Do not allow garlic or shallots to burn or caramelize.
Stir in pumpkin and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook until pumpkin is tender and can be pierced with a fork.
Remove from heat and stir in coconut milk. Using an immersion blender, blend soup until smooth. OR working in small batches, blend soup in a blender until smooth (do not fill blender more than 1/3 full of hot soup to blend or top may blow off burning you and making a mess).
Reheat soup gently, if needed, to serve. After pouring soup into bowls top with torn fresh basil leaves
To freeze: After blending soup, allow to cool. Stir in torn basil. Package in a gallon sized freezer bag or in individual lunch sized containers. Remove as much air as possible, label and freeze.