Author Notes
Just as I thought I had exhausted my use of pumpkin for the season, along came an idea in my noggin for some pumpkin soup.
It’s smooth, it’s creamy, it’s comfort in a bowl!
But I knew I didn’t want to use cream, and I also thought about giving it an Asian twist.
So I based the recipe on my Thai Ginger Coconut Chicken Soup, by replacing the cream with coconut milk and including other Thai flavors, such as ginger, fish sauce and lime juice. I knew I wanted to incorporate peanuts somehow, and needed a little heat/sweet to jazz up the pot, so the PB & J motif took off from there.
I know I lamented last week about how a lot of my recipes are subjected to the rigors of trial and error, but this one came together like a charm! Remind me of that the next time I complain about the hardships of recipe development, will ya?
—Sherry K-Jazzy Gourmet
Ingredients
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2 teaspoons
olive oil
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1/2 cup
chopped onion
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1
garlic clove, chopped
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1 teaspoon
fresh chopped ginger
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1 cup
chicken stock
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2 cups
coconut milk
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1 tablespoon
fresh lime juice
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1 tablespoon
fish sauce
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1 cup
peanut butter
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1 cup
pumpkin puree
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2-3 tablespoons
pepper jelly
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peanuts for garnish
Directions
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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.
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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!
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