Pumpkin-Coconut Soup

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.

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

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

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

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.

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

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.

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.