For ➍ 1 tbs peanut oil
3 cloves garlic, coarsely chopped
750 g pumpkin (or other winter squash), peeled, seeded & cubed
1 l chicken stock (or, traditionally, water)
salt & pepper
50 g basil leaves, finely sliced*
*Use Thai (sweet) basil, if possible.
3 cloves garlic, coarsely chopped
750 g pumpkin (or other winter squash), peeled, seeded & cubed
1 l chicken stock (or, traditionally, water)
salt & pepper
50 g basil leaves, finely sliced*
Heat oil in a medium saucepan. Lightly sauté the garlic for 3 m, until it is fragrant. Add the cubed pumpkin and stock to the pan and bring to a boil. Reduce heat, cover, and simmer for 25 m, until pumpkin is tender. Purée in a blender, solids first, until smooth. Season with salt and pepper. When ready to serve, stir in finely sliced basil and ladle into bowls.
*Use Thai (sweet) basil, if possible.
This pumpkin soup is a classic Burmese dish, that can also be served as a drink with other Burmese dishes.
Banknotes are from the democratic Union of Burma, ended in 1962 by a military regime.
