Curried Pumpkin and Peanut Soup
From The PDQ(Pretty Darn Quick) Vegetarian Cookbook by Donna Klein
Makes 4 to 6 servings
1/2 tablespoon canola oil
1 cup frozen chopped onion (I used fresh)
1/4 cup cider vinegar
1/2 teaspoon mild curry powder, or to taste
1 (14-ounce) can (1 3/4 cups) 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, to taste
1/2 cup light coconut milk, half-and-half, or light cream (optional)
Chopped peanuts (optional)
In a medium stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened and thawed, about 3 minutes. Increase the heat to medium-high and add the vinegar; cook, stirring often, until all of the liquids have evaporated. Add the curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Carefully add the broth, then the water. Stir in the pumpkin, peanut butter, sugar, salt and pepper, let come to a gentle simmer, stirring occasionally, taking care as the mixture tends to spatter. Reduce the heat, cover, and simmer 10 minutes, stirring occasionally. Stir in the coconut milk (if using) the last few minutes of cooking. Serve hot, garnished with the chopped peanuts, if desired.
From The PDQ(Pretty Darn Quick) Vegetarian Cookbook by Donna Klein
Makes 4 to 6 servings
1/2 tablespoon canola oil
1 cup frozen chopped onion (I used fresh)
1/4 cup cider vinegar
1/2 teaspoon mild curry powder, or to taste
1 (14-ounce) can (1 3/4 cups) 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, to taste
1/2 cup light coconut milk, half-and-half, or light cream (optional)
Chopped peanuts (optional)
In a medium stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened and thawed, about 3 minutes. Increase the heat to medium-high and add the vinegar; cook, stirring often, until all of the liquids have evaporated. Add the curry powder and cook, stirring constantly, until fragrant, about 15 seconds. Carefully add the broth, then the water. Stir in the pumpkin, peanut butter, sugar, salt and pepper, let come to a gentle simmer, stirring occasionally, taking care as the mixture tends to spatter. Reduce the heat, cover, and simmer 10 minutes, stirring occasionally. Stir in the coconut milk (if using) the last few minutes of cooking. Serve hot, garnished with the chopped peanuts, if desired.