Spicy Curried Peanut Pumpkin Soup

4

2 tablespoons roasted peanuts, diced 1 tablespoon olive oil 1 sweet onion, peeled and diced 1 galic clove, peeled and pressed 2 cups pumpkin puree ½ cup creamy natural peanut butter 1 tablespoon madras curry powder ½ teaspoon cayenne pepper ¼ cup coconut creme 2¾ cups chicken broth Salt and pepper to taste

1. Place the peanuts onto a small cookie sheet and roast in a preheated 350-degree oven for 10 minutes. Cool slightly, chop coarsely and set aside. 2. In a large saucepan, heat the olive oil over medium heat. Add onion and garlic saute until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry powder, cayenne and salt. Bring to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly. 3. Puree the soup with a stick blender. Reheat for about 5 minutes but do not let the soup come to a boil. 4. Soften coconut creme in the microwave for 15-25 seconds until thin and pourable. 5. Ladle soup into bowls and garnish each with the cocnut creme and chopped peanuts.