Pumpkin Peanut Soup

Fall is by far my favorite season. The cool weather and changing colours always make me smile, but what I always look forward to is pumpkin. I love pumpkin. I end up adding it into everything. This month, I was reading Shape magazine and came across a recipe for Creamy Pumpkin Peanut Soup. With a couple adaptions this soup turned out wonderful. I adapted it to be vegan, and I made a couple other changes to lower the fat content. Adding chick peas or navy beans would work well to up the protein content. This soup will definitely be popping up again!

Vegan Pumpkin Peanut Soup

Serves 4

1 tsp olive oil

1 onion, chopped

3 garlic cloves, smashed

1/2 tsp paprika

1/4 tsp cinnamon

1 can (15 oz) pumpkin puree

1 1/2 cups vegetable broth

1/4 c natural peanut butter

1 packet stevia

1 tbsp lemon juice

salt & pepper to taste

Heat oil in a large pot at medium heat. Add in onion and garlic, and saute until golden. Add paprika and cinnamon. Add the pumpkin puree, peanut butter and broth and bring to a boil. Reduce to a simmer, and add stevia, lemon juice, salt and pepper. Puree soup in a blender or food processor until smooth. If desired, garnish with toasted peanuts, scallions and vegan sour cream.

Enjoy! :)