Please consult the OU's guidelines for checking fruits and vegetables.

Thai Pumpkin Soup
Thai Pumpkin Soup Meat
Serves 6 to 8.

Very different, very delicious.

For instructions on how to check fresh basil for insect infestation, please read ‘Special Instructions’ listed below.


1 tablespoon peanut oil
1 tablespoon margarine
1 teaspoon minced garlic
4 shallots, minced
2 small fresh red chili peppers, chopped
2 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
fresh basil for garnish


In a medium saucepan, heat the peanut oil and margarine over a low heat. Cook the garlic, shallots, and chilies in oil until aromatic but not browned. Add the chicken stock, coconut milk and pumpkin and bring to a boil. Cook until the pumpkin is tender, 15 to 20 minutes (longer if necessary) In a blender, blend the soup in batches to a smooth consistency. Sprinkle the fresh basil over the soup for a garnish.

1. Soak basil (and/or other fresh herbs) in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must