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Schwe Payon Hinjo (Burmese pumpkin Soup) is a fragrant and spicy soup that goes well with a sandwich or other Burmese dishes.
- 1 1/2 pounds pumpkin, peeled, seeded and cubed
- 2-3 cloves garlic, coarsely chopped
- 1 liter chicken stock
- 1/2 cup Thai basil
- 2 tablespoons cooking oil
- salt and pepper to taste
In a wok, heat oil and sauté garlic until medium brown. Next, pour in chicken stock and pumpkin. When the mixture boils, lower the heat and let it simmer for 20 minutes or until the pumpkin is soft. Add salt and pepper to taste. Garnish with chopped basil leaves before serving. Serves 4.