This is one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect with the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a really easy first course for Thanksgiving dinner – no one would never know that it doesn’t contain cream and that it didnt take all day. You’ve got to try this one!
A couple of NOTES: No one wants to chew soup. Add enough broth so when you ladle or pour, it levels out to a smooth surface rather than mound or leave lines.
Thai Pumpkin Soup
- 1 tablespoon butter
- 1 medium onion, diced
- 3 garlic cloves, sliced
- 1 teaspoon curry powder – don’t use the dusty old bottle you've had for 6 years, buy fresh
- One, 15-ounce can Libby’s 100% Pure Pumpkin
- ½ cup peanut butter
- 3 to 4 cups chicken broth, Swanson's Natural Goodness is the best
- Sea salt and freshly ground black pepper
- Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Add the curry powder and cook for another minute, stirring constantly. Stir in the pumpkin, peanut butter, broth, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.