Thai Pumpkin Soup

1 tablespoon olive oil
1 small red bell pepper, finely chopped
1 tablespoon minced fresh ginger
4 green onions, thinly sliced including some green
1 teaspoon ground coriander
2 cups Trader Joe's Organic canned pumpkin
1/2 cup Trader Joe's Organic Creamy Peanut Butter
3 cups Trader Joe's Organic Chicken Broth
1/2 teaspoon salt
1 can (14 ounces) Trader Joe's coconut milk, light or regular
spiced toasted coconut for garnish,optional, recipe follows
chopped toasted peanuts, for garnish, optional

Heat oil in a stockpot or large saucepan, over medium heat. Add pepper, ginger, and green onions. Cook and stir a few minutes,until vegetables are soft. Stir in coriander, pumpkin, and peanut butter. Add chicken broth and salt; stir until smooth. Bring to a boil; lower heat and simmer 10-15 minutes.

Just before serving, stir in coconut milk. Serve hot. Garnish with toasted coconut and peanuts if desired.

Makes 4-6 servings.

Spiced Toasted Coconut
1/2 cup sweetened flaked coconut
1/8 teaspoon Trader Joe's pumpkin pie spice
1/4 teaspoon ground coriander

Heat oven to 350F. In a bowl, toss together the coconut and pie spice; place on a baking sheet. Bake at 350F. until lightly toasted, 5-7 minutes. Remove and cool. Note: Peanuts can be toasted at 350F. for 3-5 minutes; stir once or twice.


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