Thai Pumpkin Soup

It was time to relieve the fridge from some of the tupperware that occupied it, so I decided to make a soup out of pumpkin puree and coconut milk, and it turned out surprisingly delicious (not surprising that the flavors blend so well, but that I managed to get something tasty out of them). It's also super easy and ready in less than 10 minutes!



Everything goes into the pot:
about 1 c of pumpkin puree
about 1/2 can of coconut milk
about 1 T of peanut butter
some salt, ginger and garlic powder
about 1 T of brown sugar

warm it all up while stirring and add some water to get the desired consistency. When it's hot enough for you, pour into a bowl and sprinkle with some roasted peanuts and then drizzle some soy sauce (I know it sounds weird, but it's really good - even Mark liked it, and he's not a fan of creamy soups).