Thai Pumpkin Soup
If you love the flavors of Thai food, you’ll love this version of pumpkin soup.
10 min.prep time
25 min.total time
1 small (1/2 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh lemongrass
1 teaspoon finely chopped fresh garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
2 1/2 cups chicken or vegetable broth
1 (15-ounce) can pumpkin
1 tablespoon creamy peanut butter
1/2 cup unsweetened coconut milk
1 to 2 tablespoons chopped fresh basil leaves, if desired
Melt butter in a 3-quart saucepan until sizzling. Add onion, lemongrass, garlic, five-spice powder, salt, pepper, chili powder and red pepper. Cook over medium-high heat until onion is softened (3 to 5 minutes).
Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
Stir in pumpkin and peanut butter with wire whisk until well mixed; cook 5 minutes. Stir in coconut milk; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade. Cover; process until smooth.
Return mixture to saucepan; cook over low heat until heated through.
Serve warm. Garnish with chopped fresh basil leaves, if desired.
*Substitute Land O Lakes® Butter with Olive Oil & Sea Salt.
Nutrition Facts (1 serving)
Dietary Fiber: 5g
Recipe #15757©2012Land O'Lakes, Inc.