Pumpkin & Peanut Soup

I love this soup recipe from Flagstone Pantry because it comes together in less than 30 minutes, and the end result is velvety smooth and chock-full of flavor. And the leftovers are even better!

PUMPKIN & PEANUT SOUP

Serves 6

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INGREDIENTS

  • 2 tablespoons olive oil

  • 2 medium yellow onions, diced

  • 3 cloves garlic, minced

  • 1/2 teaspoon turmeric

  • 1 teaspoon paprika

  • 1 teaspoon chili pepper flakes

  • 2 15-ounce cans solid-pack pumpkin puree

  • 3 cups chicken or vegetable broth (possibly more)

  • 1 16-ounce jar roasted red peppers, drained

  • 2 tablespoons tomato paste

  • 2/3 cup natural peanut butter

  • 2 tablespoons apple cider vinegar

  • salt and pepper to taste

  • Yogurt (optional garnish)

INSTRUCTIONS

  1. Heat oil in a saucepan over medium-high heat. Add diced onion and cook, stirring, until no longer translucent and beginning to brown, 5-6 minutes. Add garlic and cook an additional 2 minutes.

  2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, tomato paste, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then add apple cider vinegar along with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).

  3. Remove the pot from heat. Using a stick/immersion blender, puree soup until smooth (or use a blender to puree in batches). Add additional broth as needed to achieve desired consistency.

  4. Taste again for seasonings, adding vinegar, salt and pepper to taste. This soup is especially nice topped with a dollop of plain yogurt, some fresh green herbs, and chopped peanuts or almonds.