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!
Author: Levana
Serves: 6 servings
Ingredients
12 cups (3 quarts) water
1 15 ounce can coconut milk
¼ cup toasted sesame oil
1 tablespoon cinnamon
1 tablespoon ground ginger
2-3 tablespoons curry powder
⅓ cup brown sugar or sucanat, or honey
Salt and pepper to taste
2 large cans all-natural pumpkin puree (health-food stores)
½ 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/quick-pumpkin-peanut-butter-soup-vegan-gluten-free-soy-free