Thai Peanut Butter Pumpkin and Kale Soup

Ingredients:

10 cups water
8 chicken bouillon cubes (enough for 8 cups of broth)
2 sweet onions diced
1 Tbsp. ginger (minced fresh or dried)
2 Tbsp. minced garlic
1/2 tsp. black pepper
1 (15 oz.) can diced tomatoes
1/4 cup creamy peanut butter (you may prefer to add more, up to 1 cup)
10 oz. bagged Kale (cut, cleaned and ready to cook - I use the ones from Trader Joe's)
1 (15 oz.) can Pure Pumpkin
crushed salted peanuts for topping (optional)

Directions:

Add water, bouillon cubes or powder, diced onions, ginger, garlic, tomatoes and pepper.  Heat on high until boiling, add peanut butter and stir until combined.  Add kale.  Turn heat down to medium and simmer for 30 minutes.  Add pumpkin and stir until combined.  Simmer 5 more minutes.  Serve hot.  Top with crushed peanuts if desired.  Great served along side couscous or jasmine rice.

If you like the peanut butter flavor feel free to add more!  I like to keep things on the lighter side, so I stick to a modest amount of peanut butter.  However, it is delicious with more!