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Ingredients

2 tablespoons roasted shelled peanuts
1 tablespoon butter
1 small onion, peeled and finely chopped
1 medium clove garlic, peeled and minced
4 cups fresh pumpkin purée
1/2 cup crunchy peanut butter
2 3/4 cups chicken broth
2 1/2 teaspoons Jamaican curry powder
1/4 teaspoon cayenne pepper
2 teaspoons of harissa or sambal oelek
1/4 teaspoon salt
3/4 cup plain nonfat yogurt,
4 tablespoons fresh squeezed lemon juice

Instructions

1. 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, harissa and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.
3. 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 in 1/2 cup yogurt and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.
4. Ladle into soup bowls and garnish each with
the remaining yogurt and chopped peanuts.

Servings

5

Nutritional Information Per Serving

no nutrition information available