Schwe Payon Hinjo (Pumpkin Soup with Thai basil)


  • 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.


  1. Heat oil in a medium saucepan, then lightly saute the garlic for 3-5 minutes, until it is fragrant. 
  2. Add the cubed pumpkin and stock to the pan and bring to a boil. 
  3. Reduce heat, cover, and simmer for 25 minutes, until pumpkin is tender. 
  4. Puree in a blender, solids first, until smooth. Season with salt and pepper. 
  5. When ready to serve, stir in finely sliced basil and ladle into bowls.