Pumpkin-Peanut Soup

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pumpkin peanut butter soup

Pumpkin-Peanut Soup

Gluten-free, lactose-free, FODMAP friendly

Yield: Serves 4

Hearty and spicy, this surprising soup is adapted from a West African recipe.

Ingredients

  • 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

Instructions

  1. 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.
  2. Add pumpkin and tomatoes, and heat gently. Thin with a little water.
  3. 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.
  4. Thin with a little more water, if it’s too thick. Simmer about 15 minutes. Add Tabasco, salt and pepper to taste.
  5. 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.

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