PUMPKIN CURRY SOUP
2 T butter or olive oil
1 c chopped onion (1 small)
2 cloves garlic
1 ½ tsp curry powder
½ tsp salt
¼ tsp ground white pepper
3 c chicken broth
1-15 oz can pumpkin (or fresh--just cut it in cubes and boil it for about 20 minutes and puree)
1 can coconut milk
Heaping spoonful of peanut butter
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook one minute.
Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in coconut milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Add peanut butter and stir—if you like the chunky PB. Otherwise, throw it in the blender. Serve warm.
