Soup - Trader Joes Pumpkin Soup 

My only off-the-shelf recipe. Great taste when you must cook in a hurry.

Serve with trader joes pumpkin seeds and a bit of heavy cream if you have it.

*I have butternut squash which I've roasted whole and kept in the fridge. I am using this recipe with 15 oz of that in place of the pumpkin.
1 can (13.5 oz) coconut cream
1 can (15 oz) pumpkin
1/2 bottle (12 oz bottle) Spicy Peanut Vinaigrette

In medium saucepan heat the pumpkin and saute a bit - this gives it a richer more full pumpkin taste.

Add the coconut cream and simmer again. Add salt to taste. When it is creamy and rich add:

the vinaigrette and just warm - if you simmer too much now I think you'll lose the freshness of the dressing.

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