This creamy pumpkin peanut soup is a good Rosh Hashanah, Sukkot, Shabbat, or fall recipe. It’s flavorful, a little different, and delicious!
Pumpkin Peanut Soup
- 1 small onion, chopped
- 1T coconut oil (regular cooking oil works, too, but coconut oil smells so great and gives a little flavor depth)
- 1 clove garlic
- 1t chili powder
- 1/2t turmeric
- 1/2t red pepper flakes (depending on how spicy you like it–this gives just a hint of a kick)
- a few grinds of pepper (~1/4 t)
- 2 cups broth (or water + 1/2-1t salt)
- 1 15 oz can of pure pumpkin (or mashed, roasted pumpkin)
- 1/2 C peanut butter
- Chopped peanuts or parsley for garnish
Melt coconut oil over medium heat, then add onions and turn to medium low. Cook until onions are golden–do not let them brown and crisp up. Add garlic and spices and cook a few more minutes, then add broth (or water). Bring to a simmer, then stir in peanut butter and pumpkin. Simmer for another 10 or so minutes to let flavors blend. You can simmer for longer, but stir occasionally and add water to thin the soup down as needed.
Season to taste with additional salt and pepper, and serve. Makes about 4 appetizer servings.