CARO CRUNCH

This pumpkin soup has an unexpected spice from the red pepper flakes, a salty smoothness from the peanut butter, and a cool creaminess from the coconut milk. This is not your usual fall pumpkin flavor. It’s something you’ll want to eat all year round.

Like the Thai Coconut Soup, this one involves the simmering and sifting of flavorful ingredients for a spiced broth: ginger, hot pepper, and lemon zest. Pumpkin gives it a full flavor and a thick texture; it soaks up all the competing ingredients– soy sauce and brown sugar, coconut and lime– and melds everything together for one creamy bowl with a kick.

The whole thing comes together in about 25 minutes. Get to it!

Thai Pumpkin Soup

Serves 4

Original Recipe from Hot Vegan

What you need:

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 tbsp chopped fresh ginger
• 1/2 tsp hot red pepper flakes
• zest of one lemon
• 3 cups vegetable broth
• 2 tbsp soy sauce
• 1 (16-ounce) can pumpkin
• 1 (13.5-ounce) can coconut milk
• 1/3 cup creamy peanut butter
• 1 tbsp brown sugar
• salt
• juice of two limes
• chopped cilantro (for garnish)
• rough-chopped peanuts (for garnish)

Instructions:

Heat the oil in a large pot. Add the onion, ginger, and pepper flakes. Cook for 3 minutes. Stir-in the lemon zest, broth, and soy sauce. Bring to a boil and let simmer for 10 minutes.

Strain the broth into another pot, discard the solids, and heat the pot over low heat. Add the pumpkin, coconut milk, peanut butter, and sugar. Stir until everything melts and melds together. Let cook for about 10 minutes, but don’t let it boil. Add salt to taste. Stir-in the lime juice last, ladle into bowls and top with cilantro and peanuts.