Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 4 cloves garlic, smashed
- 1 tablespoon minced ginger, or ginger from a tube
- 1 tablespoon habanero chili, see NOTE
- 14 ounce pumpkin puree (not pumpkin pie!)
- 3 cups chicken or vegetable broth
- 13 ounce coconut milk
- 1 tablespoon honey (optional)
- 1/4 cup peanut butter
- Salt to taste
- 2 tablespoons chopped chives or green onions (optional)
- 1/4 cup plain yogurt (optional)
How to Make
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Step 1: Heat oil in stock pot. Add onion and cook until starting to soften.
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Step 2: Add garlic and ginger, and cook until onion is browned a bit.
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Step 3: Stir in chile, pumpkin puree and stock. Bring to boil, then reduce heat and simmer for about 20 minutes.
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Step 4: Add coconut milk, honey and peanut butter. Heat until warm.
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Step 5: Using and immersion blender, puree soup until smooth. Season with salt.
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Step 6: When serving, sprinkle with chives and add a dollop or yogurt.
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Step 7: NOTE: if you want some spiciness, but not too much, do not mince pepper, just cut in half. Add one or both halves to the soup and then remove pepper after the 20 minute simmer.
We hope you enjoy this recipe!
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