The day after Halloween, you don't need sweet - you need spicy!
Spicy Peanut Pumpkin Soup
By Angie Quaale
November 1, 2020
Ingredients:
- 3 tbsp unsalted Butter
- 4 cups canned Pumpkin Purée (not pumpkin pie filling)
- 1 medium sized Cooking Onion, chopped
- 2 cloves of Garlic, finely chopped
- 1 cup Peanut Butter (crunch would be great but whatever you have will work)
- 8 cups best quality Chicken Stock
- 1/2 tsp Cinnamon
- 1 tbsp Brown Sugar
- 2 tsp freshly grated Ginger
- 1/4 tsp Nutmeg
- 1/2 - 1 tsp Cayenne Pepper (depending on how spicy you like it)
- Freshly ground Black Pepper & Salt to taste
- Fresh Cilantro, roasted Peanut, and toasted Pumpkin Seeds for garnish (optional)
Instructions:
- In a soup pot over medium high heat melt the butter, add the onion and the garlic - sauté until translucent but not brown. Add the spices (except the salt & pepper) and the brown sugar - stir those into the butter, allowing them to coat the onions and garlic. Add the peanut butter and melt it into the spiced onion mixture - stir in the pumpkin purée and gently whisk to incorporate. Add the chicken stock and season with salt & pepper.
- Cook the soup over medium heat for 30-60 minutes allowing the flavours to meld and mellow. Right before serving taste and re-season with salt & pepper if necessary. Ladle the hot soup into individual bowls, garnish with chopped peanuts, roasted pumpkin seeds and fresh cilantro. Serve immediately.
- Note: If it's too spicy for someone in your house, stir in a little sour cream to reduce the heat. You can also add some leftover chicken into the bottom of the bowl or use a veggie stock if you want a vegetarian version of the soup.
Prep Time: 15 minutes
Cook time: 60 minutes
Yield: 3-4 as a main meal, 5-6 as a side dish.