Creamy Spicy Peanut Pumpkin Soup
Turn a Thanksgiving tradition on its ear by offering this rousing pumpkin soup at the beginning of the feast.
Ingredients
2 Tbsp. peanut oil
1/2 cup finely chopped shallots
1 Tbsp. minced garlic
2 tsp. minced fresh ginger
1 tsp. cumin
1/4 tsp. dried coriander
1/8 tsp. cinnamon
3 cups cooked, pureed pumpkin
1/2 cup Spicy Thai Yumbutter
3 cups chicken stock
1 cup corn kernels
1/2 cup half & half
Salt and pepper
Garnish:
Spanish peanuts and chopped parsley
Directions
Heat oil in a soup pot over medium-low flame. Add shallots, garlic and ginger; cook, stirring often, 5 to 8 minutes.
Add cumin, coriander and cinnamon; cook a few more minutes.
Add pumpkin, Yumbutter, and chicken stock. Simmer 10 minutes.
Add corn; simmer 5 minutes.
Add half & half; heat through but don’t boil it.
Add salt and pepper to taste. Serve each bowl garnished with peanuts and parsley.
Suggestions
The recipe calls for a righteously good peanut butter called Yumbutter, made locally and available from several area retailers, or by ordering online at yumbutter.com.
More Recipes
More Recipes by This Author
Edible in your mailbox
