Have you ever thought to put peanut butter in pumpkin soup? It adds a sweetness and nuttiness that you never knew it needed! This recipe is perfect for a fall day with a side of crispy, crunchy sourdough bread or even as a side with your turkey and dressing on Thanksgiving day.
- 2 Tbs olive oil
- 1 small onion,
- 1 shallot
- 3 garlic cloves
- 1 inch piece ginger
- ¼ tsp chili powder
- 1 ½ tsp salt
- 1 14-ounce can pumpkin
- 3 cups chicken broth
- 1 13.5 -ounce can coconut milk
- ¼ cup HomePlate Creamy peanut butter
- Toppings: heavy cream, pepitas, fresh ground pepper
- Heat oil in a large pot on medium-high heat. While the oil is heating, peel and chop the onion, shallot, garlic, and ginger, then add to the pot. Cook for about 5 minutes, stirring frequently until aromatic, softened, and browned on the edges.
- Next, add the chili powder, salt, and stir in the pumpkin and chicken stock. Bring to a boil, then reduce the heat and simmer for 25 minutes. It should reduce down just a bit and thicken up while it simmers.
- Remove the lid and add the coconut milk and HomePlate Peanut Butter to the soup. Using an immersion blender, purée the soup until smooth.
- Serve in bowls or mugs with a side of crusty sourdough bread and top with a drizzle of heavy cream, roasted pepitas, and fresh ground pepper. Enjoy!