10 Minute Thai Peanut Butter Pumpkin Soup Food

10 MINUTE THAI PEANUT BUTTER & PUMPKIN SOUP

Steps:

• Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it's heating up. After about 1 minute it will to stick to the pan and become fragrant.
• Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
• Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.

THAI PUMPKIN SOUP WITH PEANUT BUTTER

Steps:

• Directions:.
• COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
• STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
• NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• In a large sauce pan melt margarine.
• Add onion and sauté until golden.
• Add pumpkin puree and chicken broth.
• Heat to boiling.
• Add peanut butter and milk.
• Stir till peanut butter is melted and smooth.
• Cover and simmer over low heat for 2 minutes.
• Season to taste.
• 4-6 servings.

PUMPKIN PEANUT SOUP

Steps:

• Finely mince the onion and celery.
• Either use a garlic press for the garlic or mince extremely fine.
• Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
• Add flour and stir for a minute or two until it's disolved.
• Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
• Simmer for about fifteen minutes and serve.