And this is the one you’ve been waiting for. The one designed to warm the cockles of your heart.
The bane of my existence is that my husband does not like pumpkin pie.
“You don’t like pumpkin pie?”
“How can you not like pumpkin pie?”
“I dunno. I don’t like it.”
“Well why not?”
“There’s no chocolate in it.”
“Would you like it if there was chocolate in it?”
This is why I never serve anything with pumpkin in it. But this soup looks too good to pass up. So I am going to try to tempt him. If I have to, I’ll serve it with a chocolate dessert. Bribery works.
Recipe for Robin’s tempt-the-husband Spicy Pumpkin Soup
1 tablespoon cold-pressed canola oil
1 small yellow onion, chopped
2 teaspoons chopped ginger
2 red Thai chiles, split lengthwise or 1/2 teaspoon cayenne
2 teaspoons chopped fresh lemongrass (white part only) or 1 teaspoon lemon zest
3 cups vegetable broth
3 tablespoons low-sodium soy sauce
1 (16-ounce) can pureed pumpkin
1 (13.5-ounce) can unsweetened coconut milk
1/3 cup peanut butter
1 tablespoon fresh lime juice
1 tablespoon light brown sugar or a natural sweetener
1/4 cup chopped fresh cilantro or Thai basil
2 tablespoons crushed roasted peanuts
Heat the oil in a pot over medium heat. Add the onion, ginger, and chiles. Cover and cook until softened, about 3 minutes. Stir in the lemongrass, broth, and soy sauce and bring to a boil, then reduce heat to medium and simmer for 10 minutes. Strain the broth into another pot and discard the solids. Over low heat, whisk in the pumpkin, coconut milk, peanut butter, lime juice, and sugar and season to taste with salt. Cook, stirring, until smooth and hot, about 10 minutes. Do not boil. Serve hot, garnished with cilantro and peanuts.
Serves 4 to 6
The author asked me to tell you all the recipes are copyright Vegan Fire & Spice by Robin Robertson © 2008.