Description
A healthy soup with a spicy kick–creamy pumpkin peanut soup with roasted red peppers!
Ingredients
Scale
- 2 tsp vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 1/4 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 tsp chili pepper flakes
- 1 can pumpkin puree (15 oz)
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 jar (7 oz) roasted red peppers, drained (reserve 1 tbsp for garnish)
- 1/3 cup smooth reduced-fat natural peanut butter
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1/4 cup reduced fat sour cream
- 2 tbsp chopped roasted peanuts
- 2 tbsp chopped scallion greens
Instructions
- In a 4-quart saucepan over medium-high heat, heat oil. Add onion and cook until golden, stirring occasionally, about 10 minutes. Add garlic, cooking for 2 more minutes.
- Add turmeric, paprika, and chili flakes, and stir. Add pumpkin puree, broth, peppers, and peanut butter, whisking to mix. Bring mixture to a boil. Reduce heat and simmer for 5 minutes before stirring in sugar, salt, pepper, and lemon juice.
- Transfer to a blender or food processor (or use a hand blender) and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.
Notes
from Women’s Health Magazine, October 2011
- Prep Time: 10 mins
- Cook Time: 20 mins