Monday, November 12, 2012

Curried Peanut Butter Pumpkin Soup #recipe

Curry Peanut Butter Pumpkin Soup This weekend team Hot From The Kettle will be at Williams Sonoma Montclair to cook, answer questions, and sample our creations on Saturday 17 November 2012 from 12 to 4. One of the recipes will be a repeat of one done the last time we were there : Dianne "VeggieGirl" Wenz's Curry Peanut Butter Pumpkin Soup

There are a couple of standouts about this soup. First is how easy it is to make, prep was so much easier than one would expect for something that has so much going on in it. Next is the secret switch, roasted butternut (squash) works equally well in this recipe, and since butternut is available already cubed both fresh and frozen in most grocery stores, that option is ideal. At the end of the cooking process chopped spinach is added, but the soup works beautifully without that addition. Non-dairy milk (rice milk in each instance I made the soup) is a great healthful addition to bring creaminess without all the saturated fat of dairy milk.

For the full recipe with all the details visit VeggieGirl.com