Quick Pumpkin Peanut Butter Soup Recipe
Posted on 3rd of November, 2010 by Lévana
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!
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
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.