In honor of fall, one of my favorite soups.
Pumpkin Curry Soup
2 T olive oil
1 cup coarsely chopped onion (1 small onion)
2 cloves garlic
1 1/2 tso curry powder
1/2 tsp salt
1/4 tsp ground white pepper
3 cups chicken broth
1-15 oz can pumpkin
1 can coconut milk
Heaping spoonful of peanut butter
Combine olive oil and onion and garlic in saucepan over medium-high heat. Cook, stirring frequently for 2-3 minutes until tender. Stir in curry powder, salt and pepper--cook one minute.
Add broth and pumpkin; bring to boil. Reduce heat to low and cook, stirring occasionally for 15-20 minutes. Stir in coconut milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Add peanut butter to your liking (I love chunky peanut butter). Serve warm.