Spicy Thai Pumpkin Soup

Ingredients

• 2 tablespoons olive oil
• 1 tablespoons coconut oil
• 8 shallots (diced (about 1 cup))
• 2 cloves garlic (minced)
• 2 small fresh red chili peppers (seeds removed and chopped)
• 2 tablespoons chopped lemon grass
• 8 cups peeled and chopped pumpkin (1/2" cubes with seeds removed)
• 4 cups gluten free chicken stock
• 3 cups canned coconut milk (NOT light)
• 1/2 cup fresh fresh basil leaves or Thai basil

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   Reheat soup gently, if needed, to serve. After pouring soup into bowls top with torn fresh basil leaves

5. 5

   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.

6. 6

   To serve: Thaw. Warm until heated through.