By Levana Kirschenbaum, http://www.levanacooks.com/
Serves 6
Ingredients:
10 cups (2-1/2 quarts) water
1 (15 ounce) can coconut milk
1/4 cup toasted sesame oil
1 tablespoon cinnamon
1 tablespoon ground ginger
2-3 tablespoons curry powder
1/3 cup brown sugar or sucanat or honey
Salt and pepper to taste
2 cans pumpkin puree (28 ounces each)
1/2 cup peanut butter
4 scallions, sliced very thin
4 sprigs cilantro, tough ends removed, minced
Instructions:
Bring first 8 ingredients in a large stockpot and bring the mixture to a boil. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes. Turn off the flame, and stir in the scallions and cilantro. Adjust the texture and
seasonings.
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does this have a more sweet or gingery taste to it? could you please describe it. thanks.
This is both sweet and savory. It has Thai flavors so it has subtle ginger flavors. It is light and flavorful and not very sweet.