Ingredients:
- 1 Tablespoon peanut oil
- 3 cloves garlic, coarsely chopped
- 1 and 1/2 pounds pumpkin or other winter squash, peeled, seeded, and cubed
- 4 cups chicken stock (or, traditionally, water)
- salt and pepper to taste
- 1/2 cup Thai (horapa) (or sweet) basil leaves, finely sliced.
Method:
- Heat oil in a medium saucepan, then lightly saute the garlic for 3-5 minutes, until it is fragrant.
- Add the cubed pumpkin and stock to the pan and bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes, until pumpkin is tender.
- Puree in a blender, solids first, until smooth. Season with salt and pepper.
- When ready to serve, stir in finely sliced basil and ladle into bowls.
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