I got this recipe from Women's Health magazine, October 2011 issue. I've made it multiple times since then and to make it vegan I replace the chicken broth with veggie broth and leave out the sour cream. I did try it with sour cream and without and I will say, the little dollop of sour cream really does make the texture *that* much better but it's up to you. I hear the vegan version of sour cream is amazing. Best of all, this whole soup is done within 30 minutes. If you do Weight Watchers, I worked out the points for this to be about 4 points per 1/2 cup of soup. Enjoy!
Creamy Pumpkin-Peanut Soup
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tsp vegetable oil
1 small onion, chopped (1 1/4 cups)
3 cloves garlic, smashed
1/4 tsp ground turmeric
1/2 tsp paprika
1/2 tsp chili pepper flakes
1 can solid packed pumpkin puree (15 oz)
1 1/2 cups low sodium chicken or veggie broth
1 jar roasted red peppers (7 oz) drained, 1 tablespoon chopped and reserved for garnish
1/2 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
1. Heat oil in a 4-qt saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.
2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.
3. Transfer to a blender or food processor and blend until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, chopped reserved red peppers, and scallion greens.
Makes 4 servings of 1 cup. Per serving: 270 cal, 18 g fat, 22 g carbs, 450 mg sodium, 4 g fiber, 10 g protein.