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!