SPICY PUMPKIN SOUP

1 tbl olive oil
1 small yellow onion chopped
1 tbl chopped fresh ginger
1/2 tsp hot red pepper flakes
2 tsp minced fresh lemongrass, white part only, or prepared lemongrass or zest of 1 lemon
3 cups vegetable broth
3 tbl soy sauce
1 (16 oz) can solid-pack pumpkin
1 (13.5-oz) can unsweetened coconut milk
1/3 cup creamy peanut butter
1 tbl light brown sugar, or a natural sweetener
salt
2 tbl fresh lime juice
1/4 cup chopped fresh cilantro or Thai basil
2 tbl crushed roasted peanuts

Heat the oil in a pot over medium heat. Add the onion, ginger, and chilies and cook until softened, about 3 min. Stir in the lemongrass, broth, and soy sauce and bring to a boil, then reduce the heat to medium and simmer for 10 minutes.
Wisk in pumpkin, cocont milk, peanut butter and sugar and season to taste with salt.
Cook, stirring, until smooth and hot, about 10 minutes.
do not boil. Stir in lime juice, taste, and adjust the seasonings. Serve hot, garnished with cilantro and peanuts.
serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user KHYETT.