1 tablespoon olive oil 1 small red bell pepper, finely chopped 1 tablespoon minced fresh ginger 4 green onions, thinly sliced including some green 1 teaspoon ground coriander 2 cups Trader Joe’s Organic canned pumpkin 1/2 cup Trader Joe’s Organic Creamy Peanut Butter 3 cups Trader Joe’s Organic Chicken Broth 1/2 teaspoon salt 1 can (14 ounces) Trader Joe’s coconut milk, light or regular spiced toasted coconut for garnish,optional, recipe follows chopped toasted peanuts, for garnish, optional Heat oil in a stockpot or large saucepan, over medium heat. Add pepper, ginger, and green onions. Cook and stir a few minutes,until vegetables are soft. Stir in coriander, pumpkin, and peanut butter. Add chicken broth and salt; stir until smooth. Bring to a boil; lower heat and simmer 10-15 minutes. Just before serving, stir in coconut milk. Serve hot. Garnish with toasted coconut and peanuts if desired. Makes 4-6 servings. Spiced Toasted Coconut 1/2 cup sweetened flaked coconut 1/8 teaspoon Trader Joe’s pumpkin pie spice 1/4 teaspoon ground coriander Heat oven to 350F. In a bowl, toss together the coconut and pie spice; place on a baking sheet. Bake at 350F. until lightly toasted, 5-7 minutes. Remove and cool. Note: Peanuts can be toasted at 350F. for 3-5 minutes; stir once or twice.