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Pumpkin Coconut Soup with Thai Peanut

6

Product(s) Used

Special Diet

Dairy-Free, Gluten-Free

Course

Soup

Main Ingredient

Vegetables

Occasion

Quick & Easy, Entertaining, Holidays

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

Directions

  • 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.

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