Pumpkin soup is full of creamy goodness.
- 1 tablespoon oil
- 3 cloves garlic, coarsely chopped
- 1 pumpkin, peeled, deseeded and cubed
- 4 cups (1 liter) chicken stock salt and pepper to taste
- 1/2 cup (20 g) chopped Thai basil(horapa) leaves (substitute with Eroupean basil)
Heat the oil in a pan and lightly stir-fry the garlic for 5 minutes till fragrant. Add the pumpkin and chicken stock to the pan and bring to a boild. Cover and simmer for 20 minutes till the pumpkin is tender. Transfer to a blender and process till smooth. Return the soup to the pan and add salt and pepper to taste. Add the chopped fresh basil just before serving.