This recipe is from Levana, author of Levana Cooks Dairy-Free!

This flavor lineup is unbeatable, and makes such a strong statement you have nothing more to  do than to bring all ingredients to a boil, and blend. Be sure to use pumpkin puree, NOT pumpkin pie mix!

Ingredients:

• 12 cups (3 quarts) water
• 1 15 ounce can coconut milk
• 1/4 cup toasted sesame oil
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 2-3 tablespoons curry powder
• 1/3 cup brown sugar or sucanat, or honey
• Salt and pepper to taste
• 2 large cans all-natural pumpkin puree (health-food stores)
• 1/2 cup peanut butter
• 4 scallions, sliced very thin
• 4 sprigs cilantro, tough ends removed, minced

Instructions:

Bring the first set of ingredients to a boil in a wide bottom pot. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust texture and seasonings.

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