Pumpkin is one of the main flavors of the season, so I’m loving this gluten free pumpkin soup recipe from Carol Kicinski and San-J:
Pumpkin Peanut Soup
Recipe by Carol Kicinski
2 Tablespoons Olive Oil
1 (medium) White Onion, minced
2 cloves Garlic, minced
1 (15 ounce) can Pure Pumpkin Puree
¼ cup San-J Thai Peanut Sauce
2 cups Gluten Free Chicken Stock
1 (14 ounce) can Coconut Milk
Salt and Pepper
¼ cup Toasted Pumpkin Seeds
Heat oil over medium-high heat in a large saucepan. Add the onion and cook for 5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds. Add the pumpkin, San-J Thai Peanut Sauce, chicken stock, and coconut milk. Bring to boil, reduce heat and simmer for 5 minutes.
Puree the soup in a blender, working in batches, until smooth. Season to taste with salt and pepper.
Serve the soup garnished with pumpkin seeds.