4 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 jamacian curry powder
¼ teaspoon cayenne pepper
2 teaspoons of harissa or sambal oolek
¼ teaspoon salt
¾ cup plain nonfat yogurt
4 teaspoons fresh 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 peanuts.