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Spicy Peanut and Pumpkin Soup

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"Recipe from NYT Cooking with my twist"

Serves 4 | Prep Time 5-10 mins | Cook Time 30 mins

Why I Love This Recipe

perfect fall soup!

Ingredients You'll Need

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1 habanero pepper
1 (14-ounce) can pumpkin purée
3 cups chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
¼ cup unsweetened natural peanut butter
2 tablespoons sliced fresh chives
¼ cup crème fraîche or yogurt (optional)
lime juice, cayenne, curry powder, paprika and cumin to taste


In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the habanero and pumpkin purée, and whisk in the stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened

Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)

Taste and add lemon/lime juice, cayenne, curry, paprika and/or cumin powder as needed to add flavor. I personally do a little bit of each

Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan


Pairs Well With

Lightly toasted sourdough

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