Pumpkin soup (GF, vegan, and damned delicious)

Unlike a lot of my recent soup recipes, this did not have its start in a recipe I can’t eat at present. With the exception of the peanut butter, the whole idea for this soup started in my head. I was going for a salty/sweet/spicy combo, because I’ve been eating baked potatoes for days and I miss flavor. Once I had it together and had tweaked the seasonings, though, I still felt it was missing something. Then I remembered a smoothie recipe my mom shared on my FB recently, which involved bananas (barf), pumpkin, and peanut butter. My head had that pounding ache that I’ve come to learn means I’m running low on fat, so I dished out a cup (so as not to ruin the pot if this was a horrible idea) and spooned in some peanut butter. As Emeril would say, bam! All of the flavors came together. So I’m estimating the PB in this recipe; I didn’t measure a precise amount or anything, but rather spooned it in until it looked the same as the soup in my cup. Your mileage may vary.

 

Pumpkin soup (GF, vegan, and damned delicious)

1 can pumpkin (15 oz)
2 cups strong ginger tea (I use Yogi) plus 1/2 cup water
1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon freshly ground nutmeg
1 to 2 teaspoons salt, or to taste
2 tablespoons turbinado sugar
1 cup smooth peanut butter

Heat 2 cups of water to boiling; add two bags of ginger tea and steep for 5-10 minutes, depending on your desired level of spice. (I stopped at 5.) When the tea has reached the desired strength, combine with the 1/2 cup of water and the pumpkin in a saucepan and whisk together over medium heat. Add the ground ginger, nutmeg, salt, and sugar; stir and simmer for 5 minutes. Remove from heat and stir in the peanut butter.

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