In a medium saucepan, heat olive oil and coconut oil over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (don’t burn the garlic!).

Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.

In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.

Serve with fresh basil leaves.