Spicy Pumpkin Peanut Soup
a slightly exotic vibe with everyday ingredients
Ingredients
- 3 T olive oil
- 1 medium onion, chopped
- 1 medium jalapeño, seeded and chopped
- 1 medium celery stalk, chopped
- 1 t ground allspice
- 2 C pumpkin puree or 15oz can
- 1 bay leaf
- 1 qt chicken stock
- 2/3 C peanut butter
- 2 T cider vinegar
- Salt & pepper to taste
- 4 T sour cream, optional garnish
- 2 scallions, thinly sliced (optional garnish)
- 4 t chopped peanuts, optional garnish
Instructions
- Preheat soup pot over medium high heat.
- Add chopped onion, jalapeno, celery, allspice, salt and pepper.
- Sauté until vegetables are soft, about 5-7 minutes.
- Add pumpkin puree, stir to combine, and sauté an additional 2 minutes.
- Stir in bay leaf, chicken stock, and peanut butter.
- Adjust seasoning.
- Simmer for 30-40 minutes, stirring often.
- Just before finishing, add cider vinegar and stir to combine.
- Remove from heat.
- Salt and pepper to taste.
- Working in batches, move soup to blender and blend until smooth. (Alternatively, you can also use an immersion blender in the soup pot.)
- Ladle into serving bowls and top with sour cream, scallions, and chopped peanuts, if desired.