The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

Originally published October 24, 2007 at 12:00 AM | Page modified October 24, 2007 at 2:01 AM


Recipe: Curried Pumpkin-Peanut Soup

Serves 6

2 tablespoons red-skinned peanuts

1 tablespoon butter

1 small onion, peeled and finely chopped

1 medium clove garlic, peeled and minced

1 can (16 ounces) pumpkin (2 cups)

½ cup smooth peanut butter

2 ¾ cups chicken broth

2 ½ teaspoons curry powder

¼ teaspoon cayenne pepper

¼ teaspoon salt

¾ cup plain nonfat yogurt, divided


4 teaspoons fresh lemon juice

1. Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub to remove the skins. Chop coarsely.

2. In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.

3. Purée the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir some of the hot soup into ½ cup yogurt, then stir back into soup with lemon juice. Heat through for about 5 minutes, but do not let the soup come to a boil.

4. Ladle into soup bowls and drizzle each with a little of the remaining ¼ cup yogurt. Garnish with the chopped peanuts.

Copyright © 2007 The Seattle Times Company

More Food & wine headlines...

Print      Share:    Digg     Newsvine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away