Ingredients
-
1
-
2
-
4
-
2
-
2
-
5
-
1
-
1
-
1/2
-
1/2
-
1
-
1 1/2
-
-
-
Directions
Pumpkin Peanut Soup,The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen,used a whole can of full fat coconut milk, 2 cups LESS stock and perhaps LESS peanut butter (chunky) with GREAT RESULTS. Just what I was hunting for! I have also made this with additions of chickpeas and also with curry pastes. So filling without filling you out!,Excellent! used 1/2 cup low fat peanut butter, 1/4 cup brown sugar, 4 cups chicken stock rather than 5 vegetable, and one can of fat-free evaporated cream. It turned out wonderful. My DH really enjoyed it and couldn’t quite identify the peanut butter taste. To him it tasted like a soup cooked out over an open fire. This is a keeper. Thanks, Mirj.
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Steps
|
1
Done
|
Finely Mince the Onion and Celery. |
|
2
Done
|
Either Use a Garlic Press For the Garlic or Mince Extremely Fine. |
|
3
Done
|
Melt the Butter in Your Stock Pot and Saut the Onion, Celery and Garlic in the Butter For About Five Minutes or Until Soft. |
|
4
Done
|
Add Flour and Stir For a Minute or Two Until It's Disolved. |
|
5
Done
|
Add the Stock, Followed by the Remaining Indgredients, Whisking the Mixture So It Remains Smooth. |
|
6
Done
|
Simmer For About Fifteen Minutes and Serve. |
