This is one of the most delicious soups I have ever tasted.
The light curry spice and flavor of roasted peanut is the perfect with the silky smooth pumpkin. It is simple enough to make for a quick supper when served with smoked turkey wrapped inside a crisp lettuce leaf.
This soup would make a really easy first course for Thanksgiving dinner – no one would never know that it doesn’t contain cream and that it didn't take all day. You've got to try this one!
A couple of NOTES: No one wants to chew soup. Add enough broth so when you ladle or pour, it levels out to a smooth surface rather than mound or leave lines.
- 1 tablespoon butter
- 1 medium onion, diced
- 3 garlic cloves, sliced
- 1 teaspoon curry powder – don’t use the dusty old bottle you've had for 6 years, buy fresh
- One, 15-ounce can Libby’s 100% Pure Pumpkin
- ½ cup peanut butter
- 3 to 4 cups chicken broth, Swanson's Natural Goodness is the best
- Sea salt and freshly ground black pepper
- Melt the butter in a large saucepan over medium high heat.
- Sauté the onion and garlic 3 to 5 minutes, until softened.
- Add the curry powder and cook for another minute, stirring constantly.
- Stir in the pumpkin, peanut butter, broth, and ½ teaspoon salt.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container.
- Pour the soup back into the pan and heat before serving.
- Add salt and pepper to taste.