How to Make A Thai Pumpkin Soup

Ingredients for Thai Pumpkin Soup:

1. 1 tablespoon of peanut oil
2. 1 tablespoon of butter
3. 2 cloves of minced garlic
4. 1 teaspoon of finely minced fresh ginger
5. 1 medium onion, chopped
6. 3 small fresh red chili peppers, chopped
7. 1 tablespoon of chopped lemon grass
8. 2 cups of chicken stock
9. 2 cups of vegetable stock
10. 1 1/2 cups of unsweetened coconut milk
11. 1 tablespoon of fish sauce
12. 1 carrot, sliced
13. 5 cups of peeled and diced pumpkin
14. 1/4 teaspoon of crushed red pepper
15. 1 1/2 teaspoons of curry powder
16. 1/2 teaspoon of ground coriander
17. A pinch of ground cayenne pepper
18. 1/2 of a bunch of cilantro, chopped

Directions:

Place the oil and butter in a medium saucepan over a low heat and cook the garlic, ginger, and onion until they become fragrant and tender. At this point stir in the chicken stock, vegetable stock, lemon grass, coconut milk, fish sauce, carrot, pumpkin, red pepper, curry powder, coriander and cayenne pepper. You now want to increase the heat on the burner to a medium high and bring the soup to a boil. Once the soup comes to a boil you should reduce the heat to a low and bring the soup to a simmer. Simmer the soup until the pumpkin has become soft.

You now want to blend the soup until its smooth and silky.  At this point place batches of the soup into a food processor or a blender and puree until the soup has become nice and smooth. Now, return the soup to the saucepan and reheat over a low heat until the soup has been reheated.  Serve the pumkin soup in bowls topped with cilantro.