Soup 5: Curried Peanut Pumpkin Soup

I ended up re-herniating the discs in my back the day after my mom left south for the winter.... picking up a cat toy.  Very aggravating. 4 months later I'm still recovering and in physical therapy and have gone through one round of steroid injections. Progress is slow but thankfully steady. 

This soup was the first soup I made after the injury and it is the most no muss no fuss recipe ever.  One could if you wanted (and aren't in tremendous pain)  Roast a fresh pumpkin and make your own nut butter etc.  This thankfully is pretty much just dumping cans of things into a pot and some spices and sauces.  Its not terribly pretty. This said, it's still pretty tasty and I used leftovers with some veggies and chicken to do like an actual time curry over rice later. 

​Recipe Below: 

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Ingredients:
1 29 oz can of pure pumpkin
1 13.66 oz can of unsweetened coconut milk
1 cup peanut butter
6 -9 cups water(depending on how thick you want it)
5 Tbs better than bullion chicken base
2 Tbs lime juice
1 Tbs ground ginger
1 tsp lemongrass paste
3 tsp red curry paste (more or less depending on spice level desired..this had maybe a 1-2 star level of heat)
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp fish sauce
1 tsp black vinegar
Momofuku chili crunch to taste for finishing.

Instructions:
Put all the stuff in a pot and let it simmer for a couple of hours to let the flavors merge and condense I used 9 cups of water which made for a thinner soup.