Myanmar - Schwe Payon Hinjo (pumpkin soup with Thai basil)

Schwe Payon Hinjo 

(pumpkin soup with Thai basil)

Really a lovely "sweet" Burmese soup--fragrant, spicy, and with an even balance between light and filling. Will go well with a sandwich for lunch--or stimulate an appetite for a cold supper in the summer or a sustaining supper in the winter. Or you can go traditional and serve it simultaneously with other Burmese dishes, where it will play the role of beverage. Serve warm to 4 people as a course.

Ingredients

-       1 Tablespoon peanut oil

-       3 cloves garlic, coarsely chopped

-       1 and 1/2 pounds pumpkin or other winter squash, peeled, seeded, and cubed

-       4 cups chicken stock (or, traditionally, water)

-       salt and pepper to taste 1/2 cup Thai (or sweet) basil leaves, finely sliced

Directions

-       Heat oil in a medium saucepan, then lightly saute the garlic for 3-5 minutes, until it is fragrant.

-       Add the cubed pumpkin and stock to the pan and bring to a boil.

-       Reduce heat, cover, and simmer for 25 minutes, until pumpkin is tender.

-       Puree in a blender, solids first, until smooth.

-       Season with salt and pepper.

-       When ready to serve, stir in finely sliced basil and ladle into bowls.