THE FOOD BANK IN EVERETT GAVE US A CASE OF PUMPKIN SO I WAS TOLD TO MAKE SOUP OUT OF IT SO HERE IT IS ENJOY

ASIAN PUMPKIN SOUP WITH PEANUT BUTTER by CHEF DAN


Serves 30-40

INGREDIENTS:

16 cups chicken broth

10(150z) cans canned pumpkin

2 tablespoons fresh ginger, or 2 tablespoons ground ginger

20 garlic cloves, crushed

2 tablespoons red curry paste

3 cups peanut butter

1 cup rice vinegar

1 cup lemon juice

1 gallon coconut milk

DIRECTIONS:

1. Combine chicken broth, pumpkin, ginger, garlic, red curry paste, in a soup kettle.

2. Bring to a boil, stirring occasionally. Reduce heat to low.

3. Stir in peanut butter, vinegar, and lemon juice. Stirring occasionally, for about 5 -8 minutes or until soup returns to boil.

4. Stir in coconut milk and simmer for about 20 minutes.



ENJOY DAN: hallelujah