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What's Cookin' Good Lookin' November 2013

Sunday, November 10, 2013

Thai-Inspired Pumpkin-Peanut Soup

This is another SparkRecipe, & another winner! I had gotten a pie pumpkin awhile back & was awaiting the moment & the right recipe to try something new with it. Was very happy to stumble across this recipe, as I love anything with peanuts & Thai flavors.

I adapted it in several ways, of course. Besides the fresh-roasted pumpkin rather than canned, I used chives instead of scallions, because my porch herbs are still hanging on. I didn't have the Thai-flavored peanut butter, but it was easy to use the chunky natural PB I always stock & add powdered ginger & a few garlic cloves & turmeric & a bit of cayenne. And there were still some small tomatoes on my window sill from my raised-bed garden, & I decided to chop them & throw them in. And I added salt (around 2 t.) & some fresh-ground black pepper.

It's really, really yummy soup. I served it to my Colombian women's group today--we were meeting for a board meeting, including lunch, at my house. They all thought it was great! I'm so glad that the yield was good: all 6 of us had a nice-sized serving, & there are about 4 servings left for me to eat this week. It was pretty quick to make (I had roasted the pumpkin yesterday). Highly recommended!

Member Comments About This Blog Post:
RUNNERRACHEL 11/11/2013 4:19PM

    emoticon You always have such amazing sounding recipes. The women in your group were indeed blessed.

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BABY_GIRL69 11/11/2013 4:10PM

    Sounds like a good dish. I like when a recipes yields enough for left overs cause that's when the festival of flavors really open themselves after sitting in the pot for a few days....YUMMY!

God bless!


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ROCKPORT9 11/11/2013 12:30PM

    I think I will try this. Yum! Thanks, Laurel

Comment edited on: 11/11/2013 12:30:32 PM

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TINAJANE76 11/11/2013 6:32AM

    Ooh, yummy. That looks great too! I'll have to take advantage while pumpkins are still at their peak.

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SHANSHE 11/10/2013 10:14PM


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