One of the best things about October is the sudden abundance of pumpkin. Pumpkin granola, pumpkin bread (!), pumpkin pancakes–even pumpkin converse. Although some find it to be overkill, I can’t get enough. Maybe its the bright orange color, or the memories of pumpkin picking and carving that stir up the nostalgia, but there is something about these wonderfully misshapen vegetables that just makes me happy.
Last year, my roommate, Liz (<– check her out), and I went crazy for the peanut pumpkin soup in our dining hall. Perhaps it was just the one beacon of hope amongst soggy tater tots and pizza that made this soup seem like the best thing ever, but it was truly great. For three days in a row I had that pumpkin peanut soup over rice and when I went home for Thanksgiving, I swore I would recreate it. I found a recipe online for some guidance and I think my recreation turned out even better than the original (healthier, for sure). This version is thick, hearty and filled with healthy ingredients. It’s dairy and gluten-free and the beans and nuts give it added protein. This soup comes together super quickly, making it a perfect fall dinner.
Curried Pumpkin Peanut Soup
1 T. Olive Oil
1 small onion, finely chopped
1 garlic clove, minced
2 c. pumpkin purée (canned or fresh)
2 c. low sodium chicken broth
1/3 c. smooth peanut butter
1 c. cannellini beans, drained and rinsed
2 + 1/2 t. curry powder
1/2 t. salt
1/4 t. cayenne
4 t. lemon juice
- Sauté onion and garlic in large sauce pan with oil over medium heat until softened, about 5 minutes.
- Add broth, pumpkin, peanut butter, cannellini beans, curry powder, salt and cayenne. Whisk ingredients together, bring to boil and reduce to simmer for 20 minutes, stirring occasionally. Cool slightly. Feel free to add more liquid if you like your soup thinner.
- Blend in food processor or blender in a couple batches and return to pan. Add lemon juice and reheat until warm.
- makes~5 cups