Ingredients
Serves 4
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium yellow onion, diced | |
| 4 | garlic cloves, minced | |
| 1 | fresh ginger, 1” long, peeled and chopped | |
| 2 tsp | Pastene Sliced Peperoncini, chopped | |
| 1 | 425g can pumpkin puree (not pumpkin pie filling) | |
| 4 cups | gluten free chicken stock | |
| 1 | 398 ml can coconut milk | |
| 1 Tbsp | honey | |
| ½ cup | unsweetened natural peanut butter | |
| salt to taste | ||
| chopped chives for garnish, optional |
Directions
Prep time: 5-10 minutes | Cook time: 25 minutes
- In a large pot, heat the olive oil on medium heat. Add chopped onion, garlic and ginger and sauté until onions are softened stirring frequently so the garlic doesn’t burn.
- Stir in the chopped peperoncini and pumpkin.
- Simmer until thickened, stirring occasionally, for 20 minutes.
- Add coconut milk, honey and peanut butter. Using an immersion blender to puree the soup until smooth.
- Garnish with snipped chives.
