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Publisher: Vegan Heritage Press © 2008 by Robin Robertson ISBN: 9780980013108 |
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Reprinted with permission from the author.
Spicy Pumpkin Soup
(Serves 4 to 6)
This creamy soup, redolent of coconut milk, ginger, and peanuts, was inspired by one served at my favorite Thai restaurant. The chiles may be omitted for a mild yet flavorful version.
Ingredients
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1 tablespoon cold-pressed canola oil
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1 small yellow onion, chopped
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2 teaspoons chopped ginger
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2 red Thai chilies, split lengthwise or 1/2 teaspoon cayenne
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2 teaspoons chopped fresh lemongrass (white part only) or 1 teaspoon lemon zest
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3 cups vegetable broth
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3 tablespoons low-sodium soy sauce
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1 (16-ounce) can pureed pumpkin
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1 (13.5-ounce) can unsweetened coconut milk
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1/3 cup peanut butter
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1 tablespoon fresh lime juice
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1 tablespoon light brown sugar or a natural sweetener
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Salt
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1/4 cup chopped fresh cilantro or Thai basil
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2 tablespoons crushed roasted peanuts
Directions
Heat the oil in a pot over medium heat. Add the onion, ginger, and chilies. Cover and cook until softened, about 3 minutes. Stir in the lemongrass, broth, and soy sauce and bring to a boil, then reduce heat to medium and simmer for 10 minutes. Strain the broth into another pot and discard the solids. Over low heat, whisk in the pumpkin, coconut milk, peanut butter, lime juice, and sugar and season to taste with salt. Cook, stirring, until smooth and hot, about 10 minutes. Do not boil. Serve hot, garnished with cilantro and peanuts.