Wow it's been waaaay to long since I posted a recipe! Finding myself with a little less time these days, but to make up for it here is a really great soup for fall. This soup has unexpected notes of fresh ginger and coconut, and is not spicy, but leaves a gentle tingle on your tongue. It tastes like gourmet, but is really very easy to make. I was surprised how nice the pumpkin went with the Thai flavors, makes me think about using it in a curry... So if you want something a little different try a bowl of pumpkin soup to warm you up this fall.
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, chopped
- 1 teaspoon olive oil
- 32 ounces canned pumpkin puree
- 2 inch piece fresh grated gingerroot
- 1/2-1 teaspoon red pepper flakes
- 2-3 cups vegetable or chicken broth
- 2 Tbs. soy sauce
- 2 Tbs. creamy peanut butter
- 1 teaspoon sesame oil
- 1 13.5 oz can unsweetened coconut milk
- 1 bunch fresh cilantro leaves, chopped
Saute onion and celery with olive oil. Add coconut milk, red pepper flakes and grated ginger. Heat, stir in pumpkin and remaining ingredients except for cilantro, simmer for 10 min. Add chopped cilantro,stir to combine. Using and immersion blender, puree the soup until smooth. Or, blend it in batches in your blender. Serve with crusty bread.
*note: the final step to this soup is the tasting: balance the saltiness with soy sauce, add more or less of the veg. broth, and make adjustments till you are happy with it.(Also, I didn't have the sesame oil and it seemed Ok.)