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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.

• 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

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.