Curried Pumpkin-Peanut Soup

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 ½ cup crunchy peanut butter 2¾ cups chicken broth 2½ teaspoons Jamaican curry powder ¼ teaspoon cayenne pepper 2 teaspoons of harissa or sambal oelek ¼ teaspoon salt ¾ cup plain nonfat yogurt, 4 tablespoons fresh squeezed lemon juice

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 ½ 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.