Don't know where this recipe originated from but I was lucky enough to receive it from my friend, Kathleen, who raved about it. I made up a quick batch today for lunch having all the ingredients on hand except for the garnishments which I skipped. This is a great Fall soup even though the high today here in sunny (perpetually so) AZ is 92 degrees.
Creamy Pumpkin-Peanut Soup
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tsp vegetable oil
1 small onion, chopped (1 1/4 cups)
3 cloves garlic, smashed
1/4 tsp ground turmeric (you can substitute ground mustard and saffron, per Kathleen)
1/2 tsp paprika
1/2 tsp chili pepper flakes
1 can solid-pack pumpkin puree (15 oz)
1 1/2 cups low-sodium chicken or vegetable broth
1 jar roasted red peppers (7 oz), drained, 1 tablespoon chopped and reserved for garnish
1/3 cup smooth reduced-fat natural peanut butter
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp fresh lemon juice
1/4 cup reduced-fat sour cream
2 Tbsp chopped roasted peanuts
2 Tbsp chopped scallion greens
1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.
2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.
3. Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.
Makes 4 Servings.
Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs,
450 mg sodium, 4 g fiber, 10 g protein