1 tablespoon vegetable oil
1 tablespoon vegan margarine
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups vegetable stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
In a medium saucepan, heat oil and margarine over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.