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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.
2 comments:
That looks super yummy and easy! And luckily, Steve and Oliver LOVE pumpkin.
Your pumpkin soup looks delicious! I love pumpkin and peanut butter, but never thought to mix them together.
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