Pumpkin-Coconut Soup

Steps

• 1

  Chop off the top of your pumpkin and scoop out the insides. Coat in some butter salt and pepper, and toss the pumpkin into the oven at 350°F until it is tender.

  
• 2

  Meanwhile, rinse the seeds, lightly toss in oil, and bake until lightly browned.

  
• 3

  While you are at it, put your breadcrumbs on a baking sheet and brown them up as well.
• 4

  Dice up the onion, garlic, and ginger. Remove the stems and seeds from the chiles.
• 5

  Saute the onion in butter for about 5 minutes. Add the garlic and ginger and cook 1 minute. Add the chiles, then add the 3 cans of coconut milk. Simmer lightly, stirring occasionally for about 30 minutes until the chiles are tender.

  
• 6

  When the pumpkin is tender, remove it from the oven, get rid of the skin and stem, and place the flesh into the soup.
• 7

  Blend the soup up either with a stick blender or in a normal blender. Add the vinegar and season with salt and/or soy sauce.

  
• 8

  Finally, make the topping. place the toasted pumpkin seeds and breadcrumbs into a food processor with the basil. Pulse until you have a nice crunchy consistency. Top the soup and serve.