Curried Pumpkin-Peanut Soup

[Stanz]

Recipe: Curried Pumpkin-Peanut Soup
Serves 6

- 2 tablespoons red-skinned peanuts
- 1 tablespoon butter
- 1 small onion, peeled and finely chopped
- 1 medium clove garlic, peeled and minced
- 2 cups fresh or canned pumpkin purée
- 1/2 cup smooth peanut butter
- 2 3/4 cups chicken broth
- 2 teaspoons mild curry powder
- dash cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup plain nonfat yogurt, divided
- 4 teaspoons fresh lemon juice

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 together to remove the skins. Chop coarsely and set aside.

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. Add more curry and cayenne to taste preference.

3. Purée 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 in 1/2 cup yogurt and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.

4. Ladle into soup bowls and garnish each with the remaining yogurt and chopped peanuts.