All the flavors of a smooth and creamy pumpkin soup are enhanced with an Asian twist of coconut milk, lime, peanuts and chili pepper (jelly, that is).
Ingredients
2 teaspoons olive oil
½ cup chopped onion
1 garlic clove, chopped
1 teaspoon fresh chopped ginger
1 cup chicken stock
2 cups coconut milk
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 cup peanut butter
1 cup pumpkin puree
2-3 tablespoons pepper jelly
peanuts for garnish
Instructions
In a small skillet, heat olive oil over medium heat. Add onion, and cook for a few minutes. Add garlic and ginger and continue to cook a few more minutes until onion is softened. Remove from heat and place in blender. Add the chicken stock, coconut milk, lime juice , fish sauce, peanut butter and pumpkin to the blender and blend on high until smooth. Strain mixture into a medium saucepan and heat thoroughly. When serving, ladle soup into individual bowls and garnish with a teaspoon or 2 of pepper jelly and peanuts. Stir to combine and enjoy!
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2012/11/pb-j-pumpkin-soup/