I'm always a fan of pumpkin-meets-peanut butter recipes, and the following curried soup recipe, featured in The Seattle Times, blends these warm, autumnal flavors together beautifully. I love using Greek yogurt (instead of plain nonfat yogurt) to give the soup and its garnish an extra bite, and a hearty bowl of this rustic soup is sure to always leave me more than satisfied!
Curried Pumpkin-Peanut Soup
2 tablespoons red-skinned peanuts
1 tablespoon butter
1 small onion, peeled and finely chopped
1 medium clove garlic, peeled and minced
1 can (16 ounces) pumpkin (2 cups)
½ cup smooth peanut butter
2 ¾ cups chicken broth
2 ½ teaspoons curry powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
¾ cup plain nonfat yogurt, divided
4 teaspoons fresh lemon juice
Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub to remove the skins. Chop coarsely.
In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté 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.
Purée the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir some of the hot soup into ½ cup yogurt, then stir back into soup with lemon juice. Heat through for about 5 minutes, but do not let the soup come to a boil.
Ladle into soup bowls and drizzle each with a little of the remaining ¼ cup yogurt. Garnish with the chopped peanuts.