An Intoxicating mix of spices, peanut butter and pumpkin

• Gluten free

• Produce

  • 1/2 tsp Coriander
  • 1 minced clove Garlic
  • 1/4 tsp Ginger, powdered
  • 1 tsp Ginger, real
  • 1/2 Onion
  • 1 can Pumpkin

• Canned Goods

  • 16 oz Chicken broth
  • 1 can Evaporated milk

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 4 tsp Brown sugar
  • 1/4 tsp Cinnamon
  • 1 dash Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Frozen

  • 1 tsp Curry

• Liquids

  • 1/2 cup Water

Found on fleecefun.com

Description

Ingredients

• ¼ c olive oil
• ½ onion
• 1 minced clove of garlic
• 4 tsp brown sugar
• 16 oz chicken broth
• ½ c water
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 can (15 oz) pumpkin
• 1 can evaporated milk
• 1 tsp curry
• ½ tsp coriander
• ¼ tsp cinnamon
• dash of nutmeg
• ¼ tsp ginger (powdered)
• 1 tsp real ginger chopped
• ¼ c peanut butter (can substitute sunflower seed butter for allergies and it still tastes wonderful)

Directions

• In a large saucepan cook onion and garlic in olive oil and brown sugar. Cook for 1 to 2 minutes or until soft.
• Add broth, water, salt and pepper. Bring mixture to a boil, stirring occasionally.
• Reduce heat to low and cool, stirring occasionally for 15 minutes.
• Stir in pumpkin, evaporated milk, peanut butter and remaining spices. Cook, stirring occasionally for 5 minutes. Remove from heat.
• Transfer mixture to food processor or blender (in batches, if necessary) and process until smooth and frothy. Return to saucepan. Serve warm. (Can also be kept warm in a crock pot until served).

Nutrition