Recipe: Spicy Pumpkin Soup

[Guest guest]

Courtesy of VegNews and Robin Robertson.

 

Here's what Robin has to say about this, spicy little

number: " Inspired by a soup served during late autumn at my favorite

Thai restaurant, this creamy soup, redolent of coconut milk, ginger,

and peanuts, is a great way to add excitement to the usual

Thanksgiving menu. The chiles may be omitted for a mild yet flavorful

version. "

 

What You Need:

 

1 tablespoon cold-pressed canola oil

1 small yellow onion, chopped

2 teaspoons chopped ginger

2 red Thai chiles, split lengthwise or 1/2 teaspoon cayenne

2 teaspoons chopped fresh lemongrass (white part only) or 1 teaspoon

lemon zest

3 cups vegetable broth

3 tablespoons low-sodium soy sauce

1 16-ounce can pureed pumpkin

1 13.5-ounce can unsweetened coconut milk

1/3 cup peanut butter

1 tablespoon fresh lime juice

1 tablespoon light brown sugar or a natural sweetener

Salt to taste

1/4 cup chopped fresh cilantro or Thai basil

2 tablespoons crushed roasted peanuts

 

What You Do:

 

1. Heat the oil in a pot over medium heat. Add the onion, ginger, and

chiles. Cover and cook until softened, about 3 minutes.

 

2. Stir in the lemongrass, broth, and soy sauce and bring to a boil,

then reduce heat to medium and simmer for 10 minutes. Strain the

broth into another pot and discard the solids.

 

3. Over low heat, whisk in the pumpkin, coconut milk, peanut butter,

lime juice, and sugar, and season to taste with salt. Cook, stirring,

until smooth and hot, about 10 minutes, without boiling. Serve hot,

garnished with cilantro and peanuts.