Spicy Peanut and Pumpkin Soup
INGREDIENTS
- Cooking Time: 30 mins
- Servings: 4
- Preparation Time: 5-10 mins
- 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
- Salt
- 2 tablespoons sliced fresh chives
- ¼ cup crème fraîche or yogurt (optional)
- lime juice, cayenne, curry powder, paprika and cumin to taste
DIRECTIONS
- 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
- Enjoy!
