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Creamy Spicy Peanut Pumpkin Soup

Prep Time:  15 Minutes

     Cook Time:  25 Minutes

     Serves:  8

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

  1. Heat oil in a soup pot over medium-low flame. Add shallots, garlic and ginger; cook, stirring often, 5 to 8 minutes.
  2. Add cumin, coriander and cinnamon; cook a few more minutes.
  3. Add pumpkin, Yumbutter, and chicken stock. Simmer 10 minutes.
  4. Add corn; simmer 5 minutes.
  5. Add half & half; heat through but don’t boil it.
  6. Add salt and pepper to taste. Serve each bowl garnished with peanuts and parsley.

Notes

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.