This flavor lineup is unbeatable, and makes such a strong statement you have nothing more to  do than to bring all ingredients to a boil, and blend. Be sure to use pumpkin puree, NOT pumpkin pie mix or goodness knows what other processed calamity! You might even consider making it for Thanksgiving: If the raves I  received for it at my last cooking demo are any indication, then yours will be a huge hit too!

Ingredients:

8 cups (2  quarts) water

1 15 ounce can coconut milk

1/4 cup toasted sesame oil

2 tablespoons cinnamon

1 tablespoon ground ginger

2-3 tablespoons curry powder

1/3 cup brown sugar or sucanat, or honey

Salt and pepper to taste

2 28-oz cans all-natural pumpkin puree (health-food stores)

1/2 cup peanut butter

4 scallions, sliced very thin

4 sprigs cilantro, tough ends removed, minced

Instructions:

Bring the first set of ingredients to a boil in a wide bottom pot. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust the texture and seasonings.

Filed under: Asian Recipes, Gluten Free Recipes, Kosher Food, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods, Natural Foods, Pareve Recipes, Peanut butter, Pumpkin, Soup Recipes, Vegetarian Recipes