Recipe: Curried Pumpkin and Peanut Soup

CURRIED PUMPKIN AND PEANUT SOUP

1/2 tablespoon canola oil
1 cup frozen chopped onion
1/4 cup cider vinegar
1/2 tablespoon mild curry powder, to taste
1 (14 ounce) can low-sodium vegetable broth
1/2 cup water
1 (15 ounce) can pumpkin puree
1/3 cup creamy peanut butter
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup canned light coconut milk, half-and-half or light cream (optional)
Chopped peanuts (optional garnish)

In a medium stockpot, heat the oil over a medium flame. Add the onion, and cook, stirring, until softened and thawed, about 3 minutes.

Increase heat to medium-high and add the vinegar. Cook, stirring often, until all the liquid has evaporated.

Add the curry powder and cook, stirring constantly, until fragrant, about 15 seconds.

Carefully add the broth and then the water. Stir in the pumpkin, peanut butter, sugar, salt and pepper. Bring the soup to a gentle simmer, stirring occasionally. Take care because it tends to splatter. Reduce the heat to low, cover and simmer 10 minutes; stir occasionally. Stir in the coconut milk (if using) during the last few minutes of cooking.

Garnish with peanuts.

Servings: 4-6
Source: Vegetarian Cookbook by Donna Klein