Hello Guest  |  Login   |   View Bag

Expert Advice

Thai Pumpkin Soup

Thai Pumpkin Soup

Susan Maria Leach  /  7/24/2019  /  Facebook  /  Twitter  / 

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 supper when served with smoked turkey wrapped inside a crisp lettuce leaf.

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 didn't 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.

Ingredients

  • 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

Instructions

  • 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.

Checkout These Amazing Products