Ingredients:
-2 tablespoons olive oil
-1 medium onion diced -4 garlic cloves
-1-inch piece of ginger finely chopped
-1/2 habanero chili
-1 (14-ounce can) pumpkin puree
-3 cups vegetable stock
-1 (13 ounce can) coconut milk
-1 tablespoon honey
-1/4 cup unsalted, natural peanut butter
-2 tablespoons chopped chives
-1/4 cup plain yogurt
Directions:
-Heat olive oil- Add onion, garlic, ginger until soft and slightly brown, stirring frequently, (about 4 minutes)
-Stir in pumpkin puree, chili, and vegetable stock
-Bring to a boil, reduce heat, and let simmer for 20 minutes
-You can remove chili to reduce spice
-Add coconut milk, honey, and peanut butter to the pot
-Using a blender – puree soup
-Keep warm over a very low heat
-Divide soup into bowls, sprinkle with chives and a dollop of yogurt
(Courtesy of the New York times)