Heat oil in 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
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.
Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.
Serving
Suggestions
Can sub fat-free greek yogurt for sour cream
Originally Submitted
1/3/2012
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You can add this Creamy Pumpkin Peanut Soup recipe to your own private DesktopCookbook.
