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Source: Kagome Recipes

Sweet and Spicy Pumpkin and Peanut Soup
It’s almost as easy to cook a fresh sugar pie pumpkin as it is to open a can. This recipe offers both options. The result is a smooth, delicious soup with a hint of mango.
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Serves: 6 to 8 servings
Prep Time: 15 minutes minutes
Cook Time: 20-40 minutes
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1 medium sugar pie pumpkin or 4 cups canned pumpkin
3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/4 cup chopped celery
2 cloves garlic, minced
3/4 cup smooth peanut butter
5 cups chicken or vegetable broth
1 cup Kagome Yellow Mango
1/4 cup Thai sweet chili sauce
1 teaspoon sugar
1/4 cup soy sauce (or to taste)
Freshly ground pepper
Snipped fresh chives, for garnish
Chopped peanuts, for garnish




Melt the butter in a heavy soup pot over medium heat and cook the onions, celery and garlic for 5 to 6 minutes or until soft and translucent. Stir in the pumpkin and the peanut butter. Add the broth, Kagome Yellow Mango Orchard juice, Thai sweet chili sauce, sugar, soy sauce and pepper, and stir well until smooth.


Reduce the heat to a simmer and cook for 20 minutes to give the flavors time to come together. Before serving, garnish the soup with chives and chopped peanuts, if desired.



Notes: If you choose to use fresh pumpkin, prick a small pumpkin with thick flesh (such as sugar pie or baby bear pumpkins) several times with a fork and roast in a 350 degree F oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool the pumpkin slightly, cut it in half, remove the seeds and scoop out the soft flesh. It is best to chop this in a food processor or push the flesh through a food mill to make a smooth paste. You may make the soup right away or refrigerate the pumpkin for up to 3 days.


If you can't find Kagome mango juice, buy it at a juice bar or natural food store. For the best flavor and freshness, use it the day you purchase it.


 






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