Pumpkin Thai Curry Soup
Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.
1 tablespoon butter
1 medium onion, diced
3 garlic cloves, sliced
One, 15-ounce can Libby’s 100% Pure Pumpkin
½ cup peanut butter – I use unsweetened
3 cups chicken broth
2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh!
Sea salt and freshly ground black pepper
Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.
Serves 6
Calories 195,
fat 3 g,
carbs 21 g,
Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.
1 tablespoon butter
1 medium onion, diced
3 garlic cloves, sliced
One, 15-ounce can Libby’s 100% Pure Pumpkin
½ cup peanut butter – I use unsweetened
3 cups chicken broth
2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh!
Sea salt and freshly ground black pepper
Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.
Serves 6
Calories 195,
fat 3 g,
carbs 21 g,
protein 3 g
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