Just as I thought I had exhausted my use of pumpkin for the season, along came an idea in my noggin for some pumpkin soup. <br /> <br />It’s smooth, it’s creamy, it’s comfort in a bowl! <br /> <br />But I knew I didn’t want to use cream, and I also thought about giving it an Asian twist. <br /> <br />So I based the recipe on my Thai Ginger Coconut Chicken Soup, by replacing the cream with coconut milk and including other Thai flavors, such as ginger, fish sauce and lime juice. I knew I wanted to incorporate peanuts somehow, and needed a little heat/sweet to jazz up the pot, so the PB & J motif took off from there. <br /> <br />I know I lamented last week about how a lot of my recipes are subjected to the rigors of trial and error, but this one came together like a charm! Remind me of that the next time I complain about the hardships of recipe development, will ya? <br />

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