Szechuan pumpkin soup
Soup

Szechuan Pumpkin Soup

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Another amazing recipe from amazing Auntie Bea! (Almost 86 years old and an major foodie!).

Sauté some onion, garlic, chili flakes and some minced ginger in oil until soft. Add 4 cups (1 L) vegetable broth and 1 cup (250 mL) canned pumpkin purée. Bring to a boil, then lower
to a simmer for 20 minutes. Stir in 1 tbsp (15 mL) soy sauce, 2 tbsp (25 mL) creamy peanut butter, a touch of sugar and a few drops of sesame oil. Blend until smooth, then reheat on low until warm.

Womans World Magazine Sept 22, 2014

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