Schwe Payon Hinjo (Burmese pumpkin soup) is a fragrant and spicy soup that goes well with a sandwich or other Burmese dishes.
1 tablespoon peanut oil
3 cloves garlic, coarsely chopped
1 and 1/2 lbs pumpkin, peeled, seeded, and cubed
4 cups chicken stock (or water)
salt and pepper to taste
1/2 cup Thai or sweet basil leaves
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.
Stir in finely sliced basil leaves the ladle int bowls. Serve hot.