Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Spicy Pumpkin Soup 1 tablespoon olive oil 1 small onion, chopped 2 teaspoons chopped ginger 1/2 teaspoon cayenne 2 teaspoons chopped fresh lemongrass (white part only) or 1 teaspoon lemon zest 3 cups vegetable broth 3 tablespoons tamari 1 16-ounce can pureed pumpkin 1 13.5-ounce can unsweetened coconut milk 1/3 cup peanut butter 1 tablespoon fresh lime juice 1 tablespoon light brown sugar or a natural sweetener Salt to taste 1/4 cup chopped fresh cilantro or Thai basil 2 tablespoons crushed roasted peanuts Heat oil over medium heat and add onion, ginger, and cayenne. Cover and cook until softened (about 3 minutes). Stir in the lemongrass, broth, and tamari. Reduce heat and simmer for 10 minutes. Then strain the broth into another pot and discard the solids. Return the kettle with the broth to low heat and add pumpkin, coconut milk, peanut butter, lime juice, sweetener, and seasoning. Stir constantly until smooth and hot. Serve, garnishing with cilantro and peanuts. Quote Link to comment Share on other sites More sharing options...
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