Pumpkin Thai Soup Recipe: An Intoxicating mix of spices, peanut butter and pumpkin
Ingredients
1/4colive oil
1/2onion
1minced clove of garlic
4tspbrown sugar
16ozchicken broth
1/2cwater
1/2tspsalt
1/4tspground black pepper
1can(15 oz) pumpkin
1can evaporated milk
1tspcurry
1/2tspcoriander
1/4tspcinnamon
dash of nutmeg
1/4tspginger(powdered)
1tspreal ginger chopped
1/4cpeanut butter(can substitute sunflower seed butter for allergies and it still tastes wonderful)
Instructions
In a large saucepan cook onion and garlic in olive oil and brown sugar. Cook for 1 to 2 minutes or until soft.
Add broth, water, salt and pepper. Bring mixture to a boil, stirring occasionally.
Reduce heat to low and cool, stirring occasionally for 15 minutes.
Stir in pumpkin, evaporated milk, peanut butter and remaining spices. Cook, stirring occasionally for 5 minutes. Remove from heat.
Transfer mixture to food processor or blender (in batches, if necessary) and process until smooth and frothy. Return to saucepan. Serve warm. (Can also be kept warm in a crock pot until served).