The weather here in SB has been interesting. I’m sure this is typical coastal fall weather with misty and overcast skies. And, so with the change in the weather I’ve been craving something pumpkin-y, healthy and something I’ve never made before.
I found a recipe for Creamy Pumpkin Peanut Soup from Women’s Health magazine and I decided to use this as an inspiration for the soup I made tonight. It was delicious, spicy and filling. I paired this soup with coconut quinoa (from Ashley at The Edible Perspective) and lemony, crispy sautéed kale.
The first time I had a peanut soup was when I went to Mt. Vernon while on a lobbying trip to Washington, D.C. (I wasn’t doing the lobbying, just the sightseeing in between meeting board members at amazing restaurants that I organized for them.) That soup was different and a little cafeteria-like but memorable because I had just spent time at the house lived in by George Washington! For a history major, that was a big deal! Tonight’s soup, on the other hand, I was hoping would be smooth, flavorful and extremely appealing. And, it was.
Spicy Pumpkin Peanut Soup (this is not your Mt Vernon version of Peanut Soup!)
2 tsp vegetable oil
1 small yellow onion, chopped
3 cloves garlic, chopped
1/4 tsp ground turmeric
1/2 tsp paprika
1/4 – 1/2 tsp red pepper flakes (start with 1/4 and work up depending on desired heat)
1 can pumpkin (15oz)
2 cups vegetable broth
1 jar (7oz) roasted red bell peppers, drained and chopped, leaving some for garnish
1/3 cup peanut butter
1-2 tsp agave syrup (or white sugar) — also to taste
1/2 tsp salt
1/4 tsp ground black pepper
1 T fresh lemon juice
1/4 cup lite coconut milk mixed with 3/4 cups water
Scallion greens and roasted peanuts (as desired) for garnish
1. In saucepan, heat the oil and fry the chopped onions over medium high heat for 10 minutes or until onions are golden. Add chopped garlic, saute for 2 minutes.
2. Add spices (turmeric, paprika, red pepper flakes). Stir.
3. Add pumpkin, vegetable broth, peanut butter, and chopped roasted red pepper. Whisk until incorporated and bring to a boil. Once boiling, turn heat down to low and simmer for 5 minutes.
4. Add Agave (or sugar), salt, pepper and lemon juice. Stir and adjust seasoning.
5. At this time, the soup is really thick. Mix the coconut milk and water and add to the soup. Stir. With an immersion blender (or a blender–but be careful), blend the soup so that the soup is completely smooth. Adjust the seasonings if necessary and allow to remain heated.
6. Ladle the soup into bowls and top with chopped roasted red peppers and thinly sliced scallions.
Serve the soup with Lemony Crispy Kale (recipe below) and Coconut Quinoa from Ashley at The Edible Perspective.
Lemony, Crispy Kale
Add a little olive oil to a frying pan heating over medium high heat. Add kale and squeeze some lemon juice and add a little seasoning salt (I like Johnny’s). Put a lid on the frying pan and let it cook till softened and allow to fry a little so that the kale crisps up some.
Hope you guys give these recipes a try! The soup was spicy and full of flavor. The coconut quinoa creamy and lightly flavored. The lemony crispy kale adding freshness which worked so well with the quinoa.