simplequietmodern

One pumpkin…two great eats. The first, a savory pumpkin peanut soup, the other a soft pumpkin cookie. Both suitable for the cooler (OK, colder) months, you decide which you make first. The soup  I improvised when I had leftover pumpkin after a day of baking. Not quite Indian and not quite Thai, it’s basically a pumpkin vegetable soup with an assortment of spices ( but, nothing too exotic) and peanut that’s a satisfying non-meat meal to come home to after a hard day at work or a harder day of holiday returning. It thickens and tastes even better on the 2nd and 3rd day…you might also serve it up over a bowl of quinoa for that added grain protein. Whip some up on a Sunday afternoon and enjoy it into the week  for lunch or a quick supper.