Creamy Thai Coconut- Pumpkin Soup

I experimented with this dish combining pumpkin and thai-coconut soup recipes... the result was amazing! A big bowl of this rich, creamy soup is just what I crave on a cold, wet day! I also like to make an extra batch to freeze, then thaw in the refrigerator the night before for a quick and delicious weeknight dinner.

Creamy Thai-Coconut Pumpkin Soup
Serves 6

2 cups chicken broth
15 ounces of canned pumpkin
1 can coconut milk
3/4 teaspoon ground ginger
2 cloves of garlic, minced
1 tablespoon onion powder
1/4 to 1/2 teaspoon crushed red pepper flakes (more or less depending on how spicy you want it!)
1/4 cup creamy peanut butter
2 tablespoons lime juice
1 can coconut milk
2/3 cup evaporated milk

1. combine broth, pumpkin, ginger, garlic, onion, and red pepper in a saucepan
2. bring to a boil, stirring occassionally, then reduce heat to low
3. add peanut butter and lime juice, stir occassionally for 5-8 minutes or until soup returns to a boil
4. stir in coconut milk and evaporated milk, heat through but do not boil
5. ladle into bowls, and garnish just before serving with finely chopped cilantro or toasted pumpkin seeds.
(Reheat leftover soup on low heat just until hot, if you bring it to a boil the milk will curdle!)

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