Recipe by Katha
Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.
Top Review by Rowenna
So I had a little more than half a can of pumpkin I didn't know what to do with, and a recipe that conveniently listed everything I already have. It was a big hit over here--kept some for my mom when she came home, and she scarfed down the whole thing. I made a few modifications--the previous user recommended no onions, so I went without. By the time I reached the end of the preparation, it was already very tasty (did that other user say bland? Lies!) but I thought some tomato would go, so I sliced one up and dunked it in, along with about half a teaspoon of curry powder and a fourth teaspoon of ginger--and mmm, was it good. It reminded me of Thai cooking (even without the modifications). Thai uses a lot of peanut, and this definitely had that nutty taste, and very creamy. I thought the addition of salt and pepper would spoil it, personally. Next time, I'll saute the tomato first in place of the onion. Thanks so much for this recipe--quick, easy, and SO GOOD!
- 2 cups pumpkin puree
- 2 tablespoons margarine
- 1 small onion, finely chopped
- 2 cups chicken broth
- 1⁄8 cup creamy peanut butter
- 1⁄4 cup low-fat milk
- salt and pepper
Directions See How It's Made
- In a large sauce pan melt margarine.
- Add onion and sauté until golden.
- Add pumpkin puree and chicken broth.
- Heat to boiling.
- Add peanut butter and milk.
- Stir till peanut butter is melted and smooth.
- Cover and simmer over low heat for 2 minutes.
- Season to taste.
- 4-6 servings.