Adapted from Yewande Komolafe. I didn’t have the peppers specified so I used a jalapeno from a previous week’s box. ~Conne
Ingredients:
2 tablespoons olive oil 1 medium onion, peeled and diced (about 1½ cups) 4 garlic cloves, smashed 1 (1-inch) piece ginger, peeled and chopped 1/2 habanero or bird’s eye chile 2 cups pureed pumpkin 3 cups water 1 (13-ounce) can coconut milk 1 tablespoon agave or honey (optional) 1/4 cup unsweetened natural peanut butter Salt
Preparation:
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.)
Serve with a warm crusty baguette or chunks of warm sourdough for dipping.