Curried Pumpkin-Peanut Soup

After last week’s disappointing Southwest Pumpkin Soup, I decided to make our tried and true all time favorite pumpkin soup. Even -s, who doesn’t care much for pumpkin, loves this soup. This recipe comes from the Seattle Times. I get weekly recipes by email from the Times, and I got this one in 2006. Apparently they liked it so much that they sent it again just last month. Everyone we’ve ever made it for has loved it. A curry aficionado loved it so much she asked for the recipe. If you like peanuts, curry and pumpkin this soup is for you!

Ingredients:

• 2 TBSP red skinned peanuts (I omitted)
• 1 TBSP butter
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 2 c. canned pumpkin puree
• 1/2 c. smooth natural peanut butter (I used Skippy Natural)
• 2.75 c. chicken broth
• 2.25 tsp. curry powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• 1/2 c. plain nonfat yogurt, divided (I used sour cream)
• 4 tsp. fresh lemon juice

Directions:

1. Put the peanuts into a small baking pan and roast in a preheated 350F oven for 10 minutes. Cool slightly; place in a kitchen towel and rub together to remove the skins. Chop coarsely and set aside.
2. In a large sauce pan, heat the butter over medium heat. Add the onion and garlic; saute until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.
3. Puree the soup in a food processor or in several batches in a blender (I omitted this step-I prefer the more rustic charm of the small tender pieces of onion and garlic). Pour back into the pan and set over medium-low heat. Stir in 1/2 c. yogurt/sour cream and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.
4. Serve with a green salad and crusty bread! D’Lish!!!

Curried Pumpkin-Peanut Soup: