Quick Pumpkin Peanut Butter Soup Recipe
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!
- Duration
- Cook Time
- Prep Time
- ServingsServings
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/
