Monday, October 15, 2012

Piquant Pumpkin and Peanut Soup

It's that time of year! Time to use up all that pumpkin!

Piquant Pumpkin & Peanut Soup 

1 Tbsp. olive oil
1 onion, chopped
2 tsp. ginger, fresh, minced
1/2 tsp. cayenne
1 tsp. lemon zest
3 cups water
2 Tbsp. Bill's Best Chicknish (or other chicken-like broth seasoning)
3 Tbsp. soy sauce
1 - 16 oz. can pumpkin puree
1 - 13.5 oz. can unsweetened coconut milk
1/3 cup peanut butter
1 Tbsp. fresh lime juice
1 Tbsp. agave syrup
Salt to taste
1/4 cup cilantro, fresh, chopped
2 Tbsp. peanuts, roasted

Saute' onion in olive oil. When soft, add ginger and cayenne. Then stir in lemon zest, water, chicken-like seasoning, and soy sauce. Bring to a boil, then reduce heat and simmer for ten minutes. 

Strain the broth into another pot and discard the solids. Return broth to a low simmer. Then whisk in pumpkin,coconut milk, peanut butter, lime juice, agave syrup, and salt. Cook until heated through. 

Serve with cilantro and peanuts.


  1. That sounds totally delicious! All the things I like in a soup.

  2. This sounds very yummy!


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