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Burmese PUMPKIN SOUP WITH THAI BASIL

Source of Recipe

JUDY GREEN, Sacramento Bee


List of Ingredients

1 tablespoon oil
3 cloves garlic, coarsely chopped
1 pound, 6 ounces peeled, seeded and cubed pumpkin
4 cups vegetable stock
Salt and pepper to taste
1/2 cup chopped Thai basil leaves (can substitute European-style basil)


Recipe

Heat oil in pan and lightly saute garlic for 5 minutes, till
fragrant. Add pumpkin and vegetable stock to the pan and bring to boil.

Cover and simmer for 20 minutes till pumpkin is tender. Transfer to a blender and process till smooth. Return the soup to the pan and add salt and pepper to taste.
Just before serving add chopped fresh basil.