Yes, it's summer. But I can't help myself. When I'm hanging solo over the weekend, soup is my go-to. This recipe is super easy, and combines some of my favorite flavors all in one punch - peanut butter, pumpkin, and coconut milk. It's spicy and delicious. Make it on the weekend, and dip into it all week!
So simple - in a large pot, heat a few tablespoons of coconut oil over medium heat. Throw in a diced onion, and a few teaspoons of minced garlic and minced ginger (or throw in some frozen Trader Joe's cubes of each if you have them - I'm telling you, stock up on these babies). Cook for about 5 minutes, until it is all softened, fragrant, and starting to brown. Throw in about 1/2 tablespoon of red chili flakes, a can of pumpkin puree, and about 3 cups of either water or broth (your choice - today I actually used beef broth). Let it boil, then reduce to low and just let it do its thing and simmer for about 20 minutes - it will thicken up. Stir it occasionally.
Stir in a can of coconut milk and about 1/3 cup of peanut butter. Here I use an immersion blender to make it creamy and smooth, or if you don't have one, use a blender/vitamix.
It's ready to go - serve with a dollop of plain Greek yogurt, and some sliced green onions or chives. So yummy...!