Ingredients

3 carrots, diced
3 ribs celery, diced
1 small onion, finely chopped
1½ tsp. vegetable oil
1 clove garlic, finely minced
1 bay leaf
6 cups chicken stock
2 – 15 oz. cans pumpkin
2 – 14 oz. cans coconut cream
1/3 cup creamy peanut butter
½ tsp. nutmeg
¼ tsp. curry powder
Salt and fresh ground black pepper to taste

Instructions

In a large stock pot, sauté the carrots, celery, and onion in vegetable oil, on low heat until onions begin to turn translucent. Add the garlic and sauté another 2 minutes. Add the bay leaf and chicken stock and bring to a boil. Cover and simmer for 30 minutes, or until the vegetables are tender.

Process the mixture in your cuisinart or with an immersion blender until smooth. Stir in the pumpkin, coconut cream, peanut butter, nutmeg, and curry powder. Salt and pepper to taste.

Note: This should be a thick soup. If your coconut cream is on the thin side, add the second can a little at a time until you reach the desired consistency.

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