Spicy Peanut Pumpkin Soup

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.