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Quick Thai Pumpkin Soup

Posted By elizabeth On November 14, 2010 @ 1:59 am In Recipes of the Week | 2 Comments

By Levana Kirschenbaum, http://www.levanacooks.com/ [1]

Serves 6

10 cups (2-1/2 quarts) water
1 (15 ounce) can coconut milk
1/4 cup toasted sesame oil
1 tablespoon cinnamon
1 tablespoon ground ginger
2-3 tablespoons curry powder
1/3 cup brown sugar or sucanat or honey
Salt and pepper to taste
2 cans pumpkin puree (28 ounces each)
1/2 cup peanut butter
4 scallions, sliced very thin
4 sprigs cilantro, tough ends removed, minced

Bring first 8 ingredients in a large stockpot and bring the mixture to a boil. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust the texture and

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