Quick Pumpkin Peanut Butter Soup Recipe

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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!

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Ingredients

  • 8 cups (2 quarts) water
  • 1 15 ounce can coconut milk
  • 1/4 cup toasted sesame oil
  • 2 tablespoon 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

Preparation

Preparation

1 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 texture and seasonings.

Special instructions

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!

Source:

http://www.levanacooks.com/quick-pumpkin-peanut-butter-soup-recipe/