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Recipe: Pumpkin Peanut Soup
Similar Categories: Pumpkin, Peanut, Soup
1 medium onion
2 stalks celery
4 cloves garlic
2 T butter
2 T flour
5 cups chicken or vegetable stock
1 cup creamy peanut butter
1 29 oz. can pumpkin
OR equivalent fresh cooked pumpkin
1/2 cup heavy cream
OR half & half
1/2 tsp. cayenne
1 T coriander
1 1/2 T grated fresh ginger
salt & pepper to taste
1. Finely mince the onion and celery. Either use a garlic press for the
garlic or mince extremely fine.
2. Melt the butter in your stock pot and sauté the onion, celery and
garlic in the butter for about five minutes or until soft.
3. Add flour and stir for a minute or two until it's disolved.
4. Add the stock, followed by the remaining indgredients, whisking the
mixture so it remains smooth.
5. Simmer for about fifteen minutes and serve.
2 stalks celery
4 cloves garlic
2 T butter
2 T flour
5 cups chicken or vegetable stock
1 cup creamy peanut butter
1 29 oz. can pumpkin
OR equivalent fresh cooked pumpkin
1/2 cup heavy cream
OR half & half
1/2 tsp. cayenne
1 T coriander
1 1/2 T grated fresh ginger
salt & pepper to taste
1. Finely mince the onion and celery. Either use a garlic press for the
garlic or mince extremely fine.
2. Melt the butter in your stock pot and sauté the onion, celery and
garlic in the butter for about five minutes or until soft.
3. Add flour and stir for a minute or two until it's disolved.
4. Add the stock, followed by the remaining indgredients, whisking the
mixture so it remains smooth.
5. Simmer for about fifteen minutes and serve.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Pumpkin, Peanut, Soup
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