There are very few things I won’t eat, but certainly some I don’t seek out. Springing to mind are bananas and peanut butter, both which have a strong smell component I have to steel against to eat. When my darling sister posts a blog which features one of these ingredients, I always read the posting because she’s a gifted writer, and then pass on trying out the recipe. This past week she posted a NutterButter sandwich cookie look alike recipe and she got me. For some reason I like those things. A lot! I needed to make them.
Lest you think I am the only errant one in the family grapenuts bunch with food “issues,” my sister’s family has an aversion to things I feel quite an affection for. Don’t feed them watermelon, peaches, green peas (“little green dirt balls” by some accounts) and definitely don’t serve pumpkin. Lynn regularly sends me recipes with the orangey squash goodness, but doesn’t make any of them herself. It’s her sisterly way of showing she loves me, while not offending her own palate. Oh yes, she also doesn’t like coconut.
Today’s post is a doff of the cap to my sister, with the hope that, as with the Nutter Butter cookies, I have made something which will tempt her out of her no pumpkin ways. The fact that the peanut mixture could in some ways resemble peanut butter might help!
We have served this as an opening course on Thanksgiving, following the admonition to eat dessert first. It definitely isn’t pumpkin pie, but a wonderfully rich, smooth soup that has always earned rave reviews.
Peanut Pumpkin Puddle
Adapted from Gourmet
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, minced
- 3 cups canned solid pack pumpkin
- 2 cups canned low-salt chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup Phad Thai powdered peanut mixture*
- 1 can coconut milk **
- Ground nutmeg (optional)
*Taste of Thai Peanut mix and coating is sold at Cash and Carry in the Seattle area, but we have a significant Asian population so some ingredients are not difficult. Check their online presence which you can order from, or find a store at the bottom of the page, based on your zip code in the US.
**Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.
Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree soup in blender until smooth or use an immersion blender. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Add peanut sauce mix and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg or garnish with cilantro and serve.