Thai Style Pumpkin Chowder (vegetarian)

Simply heat a large wok or saucepan and add corn oil when hot. Add all ingredients other than the coconut milk and water and stir fry for about 5 minutes. Reduce heat and add the half a cup of water. Cover the wok with a lid and steam/simmer the ingredients for 10 minutes stirring occasionally. After 10 minutes, if all ingredients are soft, add the coconut milk and simmer uncovered for about 15 minutes stirring frequently. Turn off the heat source and let the whole mixture cool down for about 20 minutes uncovered. When the mixture is cool enough simply blend portions of the mixture in a food processor until smooth. Place in a saucepan and heat gently to serving temperature or refrigerate until the chowder is required. Garnish with some chopped basil. Serve with big chunks lightly toasted and buttered crusty bread. Enjoy! *note* If you leave the lemon grass in the mixture when you blend it you may get stringy textured pieces in your final chowder. If you dont want this just leave the stalks of lemon grass longer and make sure you hit them with a mallet or rolling pin to help realease the oils. Before blending scoop the lemon grass out of the mixture.