03 December 2010

Another recipe I want to try

This comes from Corinna Borden at The Ann Arbor News.

Ginger, Garlic and Chili Pepper Soup
5 cups or so of pumpkin, sweet potatoes, potatoes or squash
about 1 quart broth (to cover)
1 large onion
1 12 ounce can of coconut milk
4 tablespoons of peanut butter
8 garlic cloves
1 medium ginger root (about the size of your palm)
4 hot chili peppers
1 tablespoon sesame oil
Salt and pepper to taste

Lime juice, pumpkin seed oil, and toasted peanuts for garnish

It is better to do sequential small batches in the blender, rather than trying to fit in as much as you can.

Chop the ginger, garlic and chili peppers.

Place them at the bottom of a soup pot with the oil and turn on low.

While those are sautéing, chop the onion and throw it in as well.

While those are softening and filling your kitchen with a swoon-worthy aroma, chop the pumpkin, sweet potato, potato and squash and add them to the pot.

Add enough water or broth to cover the cooking tubers and squash, add the coconut milk, add the peanut butter, put the lid on the pot, and leave it alone until the pumpkin and potatoes are cooked.

(About 45-60 minutes).

In small portions, blend the soup together. Serve with lime juice, pumpkin seed oil and toasted peanuts for garnish.

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