Monday 28th October 2013
1 tbsp vegetable oil
1 clove of garlic
2 red chillis
1 tbsp chopped lemongrass
500ml chicken or veg stock
350ml coconut milk
475g pumpkin flesh
fresh basil leaves
Melt the butter over low heat and add the oil.
In the same pan (still on a low heat so as not to burn) cook the garlic, shallots, chillies and lemongrass until softened and fragrant.
Stir in the stock, coconut milk and pumpkin, turn up the heat and boil until the pumpkin has softened.
Use a hand blender to achieve your desired consistency.
Serve garnished with the basil
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