Pumpkin Peanut Butter Soup

SQUASH ALMOND BUTTER SOUP

Sugar Pumpkin as shown below, a type of winter squash, or your favorite squash can be used as the base for this decadent curry soup. Next add fresh roasted peanut butter or almond butter and various spices…oh my! A small cup full goes a long way to satisfy your peanut butter taste buds found in this tasty smooth soup. As someone told me, “it reminds me of a dessert”.

Sugar Pumpkin
Sugar Pumpkin
Serves: 7 || Prep Time: 15 minutes || Cook Time: 15
1 (15-ounce) can pumpkin or 2 cups precooked pumpkin or squash
1/3 cup peanut butter or almond butter
3 cups vegetable stock homemade or commercial, no added salt
2 cups water
1 small onion, diced
3 tablespoons coconut flour
2 teaspoons mild curry powder(or to taste)
1 teaspoon ground cinnamon
1 teaspoon coriander
1 clove garlic, sliced or 1/2 teaspoon garlic powder
2 teaspoons ginger root, grated or 1/2 teaspoon ground ginger powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1/8 teaspoon red pepper flake (or more to taste)
1//2 cup unsweetened non-dairy milk

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Mix all ingredients in a soup pot, except non-dairy milk. Heat to a boil then reduce heat and simmer for 15 minutes. Blend soup in pot until smooth with an immersion blender. Add non-dairy milk until you reach desired consistency, stir. Serve warm or cool.

Nutrition Facts
Calories 128  Calories from Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 0mg, Sodium 123mg, Total Carbohydrate 10g, Fiber 6g, Sugars 3g, Protein 5g

 

Pumpkin Peanut Butter Curry Soup
Pumpkin Peanut Butter Curry Soup

Hope you enjoy this recipe as much as we do!

Gingerbread with Pumpkin Whipped Cream

Piece of Gingerbread Cake

Bites of crystallized ginger make this Gingerbread cake a favorite! Add Pumpkin Whipped Cream Topping to satisfy your sweet tooth.

Gingerbread Cake
Coach BJ’s Gingerbread Cake
Serves: 10 || Prep Time: 30 minutes || Cook Time: 40 minutes
For Pumpkin Whip Cream Topping:
1/2 (14-ounce) package firm tofu, drained and pressed
1/3 cup pure pumpkin, drained
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger powder ground
1/4 teaspoon nutmeg
1-2 tablespoons maple syrup (to taste)
Optional:  Add unsweetened non-dairy milk by spoonfuls as needed for consistency
For Gingerbread:
3/4 cup unsweetened non-dairy milk
1/2 lemon (juice and zest)
3/4 cup whole wheat pastry flour
1/2 cup white whole wheat flour
1/4 cup oat flour
1 tablespoon arrowroot
2 tablespoons flax seed meal
2 1/2 teaspoons ginger powder ground or more if you want it extra spicy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/8 teaspoon gum xanthan
9 pieces (1/2 cup minced) crystallized ginger, minced
1/3 cup water (or cool coffee)
3 tablespoons aquafaba (chick pea brine)
1 teaspoon vanilla extract
1/3 cup molasses

Prepare Pumpkin Whip Cream Topping before preparing the Gingerbread.
To Make Pumpkin Whipped Cream Topping. Press excess liquid from tofu. In a blender, blend all listed pumpkin topping ingredients until smooth. Refrigerate as least an hour before serving.
To Make Gingerbread. Preheat oven 350°F. In small bowl, add lemon (juice/zest) to non-dairy milk, set aside. In large bowl mix dry ingredients including flours, arrowroot, flaxseed, ginger powder, cinnamon, nutmeg, baking soda, gum xanthan and minced crystallized ginger. To the non-dairy milk/lemon, mix in water or coffee, aquafaba, vanilla and molasses; add these liquid ingredients to the dry ingredients. Blend all ingredients together. Pour batter into non-stick cake pan or one lined with parchment paper. Bake for approximately 40 minutes or until a toothpick pierced into the cake top comes out clean. Cool before removing from pan, then frost with Pumpkin Whipped Cream Topping.

Nutrition Facts
Calories 149  Cal from Fat 14, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 125mg, Total Carbohydrate 29g, Fiber 3g, Total Sugars 12g (includes 8g added sugars),  Protein 5g