If you love the flavors of Thai food, you’ll love this version of pumpkin soup.
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2 tablespoons Land O Lakes® Butter
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
*Substitute Land O Lakes® Butter with Olive Oil & Sea Salt.
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 3-5 minutes or until onion is softened.
Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
Whisk in pumpkin and peanut butter 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.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.