Ingredients

2 tablespoons coconut oil, Canola or other high-heat cooking oil

1/4 cup finely chopped shallot

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

2 fresh hot red or green chiles, preferably Thai chiles, thinly sliced (seeded, if you prefer less heatl

1 clove garlic, chopped

4 cups peeled and diced pumpkin

3 cups chicken stock

1 cup regular or light coconut milk

2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)

1 teaspoon palm or brown sugar

1 teaspoon salt

2 tablespoons fish sauce (nam pla)

1 tablespoon freshly squeezed lime juice

Italian basil leaves, for garnish

HOW TO COOK THE DISH

Heat oil in a EuroCAST Stockpot over medium-high heat.

Stir-fry shallot, coriander, cumin, turmeric, chiles and garlic until fragrant, about 1 minute.

Add pumpkin, stock, coconut milk, lemongrass, sugar and salt, stirring to combine.

Bring to a boil. Cook until the pumpkin softens, about 8-10 minutes.

Quickly stir in fish sauce and lime juice.

Transfer a blender, or using an immersion blender, blend the soup to a smooth or slightly chunky consistency, as desired.

Ladle into bowls and sprinkle with basil leaves. Serve immediately.