Tuesday, August 12, 2008

Pumpkin Peanut Soup

This is one of those recipes I've wanted to try for ages, but haven't had a chance to. Brad doesn't care for pumpkin, and he despises peanut butter, so this soup is definitely not something he's interested in eating. But since he's still in Japan, and I happened to have the ingredients on hand, I jumped at the chance to finally try it. It totally hit the spot, and was easy to throw together. After tasting it, I know Brad would hate it, but this will go on the list of things to make in the future when he's out of town. Gotta love a husband who travels, right? ; )


I think this would look really pretty garnished with some cilantro and chopped peanuts, but hey, I made it work with what I had in the pantry!

Pumpkin Peanut Soup

1 Tbsp olive oil
1 medium onion, diced
1/4 cup chopped shallots
2 cloves garlic, minced
1/4 teaspoon thyme
3 cups vegetable broth
1 15-oz can pumpkin
1 14-oz can light coconut milk
1/2 cup creamy peanut butter
salt and pepper
cayenne pepper

Heat olive oil in a large pot over medium-high heat. Add onion and shallots. Cook and stir for several minutes, or until onion is softened and translucent. Add garlic and thyme, and cook for 1 minute longer. Stir in vegetable broth and pumpkin. Bring to a boil; reduce heat, cover and simmer for 15 minutes, stirring occasionally.

Remove from heat. Add coconut milk and peanut butter. If desired, process in a blender or food processor until smooth, then return to stove to heat through. Season to taste with salt and pepper. Sprinkle individual servings with cayenne pepper, if desired.


sarahom said...

That looks super yummy and easy! And luckily, Steve and Oliver LOVE pumpkin.

Steph said...

Your pumpkin soup looks delicious! I love pumpkin and peanut butter, but never thought to mix them together.