Gluten-free, lactose-free, FODMAP friendly
Yield: Serves 4
Hearty and spicy, this surprising soup is adapted from a West African recipe.
- 1 Tbsp olive oil
- 1-2 tsp grated fresh ginger
- ½ tsp asafetida powder
- 2 cups cooked, mashed pumpkin*
- ½ cup diced tomatoes, fresh or canned, or tomato juice
- 1/3-1/2 cup creamy peanut butter
- dash Tabasco sauce
- ½ tsp salt
- pepper to taste
- Optional garnish: freshly snipped chives or sliced green onion, tops only
- In medium saucepan, sauté grated ginger in olive oil over medium heat until it softens. Add asafetida powder and cook briefly, to drive off the nasty smell.
- Add pumpkin and tomatoes, and heat gently. Thin with a little water.
- Place peanut butter in small bowl and ladle ½-1 cup of warm soup over it. Stir until smooth, then add back to the soup. Or you may cool the soup slightly and process in blender or food processor.
- Thin with a little more water, if it’s too thick. Simmer about 15 minutes. Add Tabasco, salt and pepper to taste.
- Ladle into bowls and top with snipped chives or sliced green onion tops, if you like.
*Other squash can be substituted for pumpkin, but I used garden-grown pumpkin. Don’t recycle your jack-o-lantern! Buy (or grow) the smaller “sugar pumpkins” and cook their flesh as you would cook squash. We baked and mashed pumpkin, spooned it into Ziploc bags (in 1 or 2 cup quantities), pressed the bags out flat for quick defrosting, and filed it in the freezer. It’s still good 2 years later.