Curried Pumpkin-Peanut soup

Submitted by Alise Ringger

From the Seattle Times

Serves 6

Ingredients

2 Tbs red-skinned peanuts

1 Tbs butter

1 small onion, peeled and finely chopped

1 medium clove garlic, peeled and minced

1 can (16 oz) pumpkin (2 cups)

½ cup smooth peanut butter

2 ¾ cups chicken broth

2 ½ tsp curry powder

¼ tsp cayenne pepper

¼ teaspoon salt

¾ cup plain nonfat yogurt, divided

4 tsp fresh lemon juice

Directions

1. Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub to remove the skins. Chop coarsely.

2. In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.

3. Puree the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir some of the hot soup into ½ cup yogurt, then stir back into soup with lemon juice. Heat through for about 5 minutes, but do not let the soup come to a boil.

4. Ladle into soup bowls and drizzle each with a little of the remaining ¼ cup yogurt. Garnish with the chopped peanuts.

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