Ingredients:
1 onion sliced
3 garlic cloves chopped
1 1/2 inch ginger chopped
2 tbsp olive oil
1/2 cup white wine
1 can pumpkin puree
red pepper flakes to taste
3 cups veggie broth
3 tbsp peanut butter
optional toppings:
1 tbsp greek yogurt
2 tbsp cranberry sauce
1/4 cup pomegranate seeds
or a handful of pepitas
Directions:
In a large sauce pan sauté onion in olive oil, until lightly browned, then add garlic and ginger and stir for a quick minute.
Deglaze the pan with white wine.
Add pumpkin puree, red pepper flakes and broth, bring to a slow boil, then lower heat and simmer for 20 minutes. Add the peanut butter and stir until mixture is warmed back up and peanut butter has dispersed throughout.
Serves 4: 211 calories per serving. 845 calories for whole dish.
These are not large servings so if you are hungry eat two. You can also add gnocchi or potatoes if you want any extra starch, we had done both and the gnocchi is my favorite.
A tablespoon of yogurt gives it an extra richness, the cranberry sauce makes you feel like it’s thanksgiving, and the pomegranate seeds are just delicious with the pumpkin and peanut butter flavors. Add one, or any combination of these toppings, or try some pepitas as well.
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