What you’ll need:
1 celery stalk
2 cloves garlic
2 cans chicken broth (or vegetable broth)
2 cans pumpkin (or roast and use an actual pumpkin!!)
1/4 teaspoon cardamom
2 teaspoons cinnamon
1 teaspoon coriander
1 teaspoon ginger
1/2 teaspoon cloves
2 – 4 teaspoons red pepper flakes
2 – 3 tablespoons brown sugar
A heaping spoonful of peanut butter
1 cup soy milk (or milk)
3/4 cup plain yogurt
salt and pepper to taste
It seems like a lengthy list of ingredients, but half are spices and you’ll most likely find all of the above ingredients in you pantry or fridge.
Chop your vegetables into small and equal sized pieces. Saute the mirepoix (carrots, celery and onion) on medium heat in a little coconut oil until softened. Then add the garlic and your spices. It’s easiest to measure out all the spices and sugar and mix them together in a bowl beforehand so as not to burn anything. Now is a good time to add a dash of salt and pepper as well. Cook for a minute then add the chicken broth, pumpkin, and peanut butter. I find that peanut butter is an ingredient that’s really complimentary in dishes, as long as you are careful to not over do it. It can add another subtle dimension of sweetness and earthiness. Bring to a boil and the turn the heat to low, cover, and simmer for about 30 minutes. Then add the milk and yogurt. Stir to incorporate and taste. If you feel it could use a little more spice, sweetness, or salt; add some. Cook for a few more minutes. Now is the tricky part. Unless you have an immersion blender, in which case I envy you. That’s right, we are going to blend it, making it smooth and creamy and somehow even more delicious! If you have an immersion blender, I’m sure you know what to do with it. If you have a standard blender you’ll simply pour the soup in and give it a quick whirl. If you are like me and only have a tiny magic bullet… well then be prepared for a mess. In any case always be extremely careful because you are dealing with hot soup. I’d recommend waiting until the soup has cooled, if time permits!
I topped my soup with brussels sprouts which I roasted with sesame seeds and pecans. I just tossed the three ingredients with a little olive oil, salt and pepper, and roasted them in a 400 degree oven for 20 minutes. Yummy on it’s own, but wonderful with this soup!