Recipes

Pumpkin Coconut Soup with Thai Peanut

Created by Carol Kicinski Back to all recipes

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Ingredients

2 Tablespoons Olive Oil
1 (medium) White Onion, minced
2 cloves Garlic, minced
1 (15 ounce) can Pure Pumpkin Puree
1/4 cup San-J Thai Peanut Sauce
2 cups Gluten Free Chicken Stock
1 (14 ounce) can Coconut Milk
Salt and Pepper
¼ cup Toasted Pumpkin Seeds

Cooking Instructions

Servings: 6

Heat oil over medium-high heat in a large saucepan. Add the onion and cook for 5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds. Add the pumpkin, San-J Thai Peanut Sauce, chicken stock, and coconut milk. Bring to boil, reduce heat and simmer for 5 minutes.

Puree the soup in a blender, working in batches, until smooth. Season to taste with salt and pepper.

Serve the soup garnished with pumpkin seeds.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.