SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
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Christinah Kotsi
[email protected]This is the best pumpkin soup I've ever had.
Allen
[email protected]This soup is amazing!!
Abdulqadeer Maroofkhil
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Kudzai Mukora
[email protected]This soup is the perfect comfort food for a cold day.
Muneeb khan Lashari Muneeb khan Lashari
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
M.M Billa
[email protected]This soup is a great way to use up leftover pumpkin puree. It's also a great way to get your kids to eat vegetables.
Kashif Instead of
[email protected]I love this soup! It's so creamy and flavorful. I always add a little extra cayenne pepper for a bit of a kick.
Y u k aアーメド
[email protected]This soup was delicious and so easy to make. I used canned pumpkin puree and it still turned out great.
Karen Gyeabour Domfe
[email protected]I was a little hesitant to try this soup because I'm not a big fan of pumpkin, but I was pleasantly surprised. The pumpkin flavor was very subtle and the peanut butter really made it shine.
Uzair Malik
[email protected]This soup was amazing! It was so easy to make and it turned out so flavorful. I added a little extra ginger and garlic, and it was perfect.
Rafaqat Rajpoot
[email protected]My family loved this soup! The flavors were so rich and complex, and the peanut butter added a wonderful creaminess. It was the perfect comfort food for a cold night.