Pumpkin Peanut Butter Soup

Have you ever thought to put peanut butter in pumpkin soup? It adds a sweetness and nuttiness that you never knew it needed! This recipe is perfect for a fall day with a side of crispy, crunchy sourdough bread or even as a side with your turkey and dressing on Thanksgiving day.

• 2 Tbs olive oil
• 1 small onion, 
• 1 shallot
• 3 garlic cloves
• 1 inch piece ginger
• ¼ tsp chili powder
• 1 ½ tsp salt
• 1 14-ounce can pumpkin
• 3 cups chicken broth
• 1 13.5 -ounce can coconut milk
• ¼ cup HomePlate Creamy peanut butter
• Toppings: heavy cream, pepitas, fresh ground pepper

Instructions:

1. Heat oil in a large pot on medium-high heat. While the oil is heating, peel and chop the onion, shallot, garlic, and ginger, then add to the pot. Cook for about 5 minutes, stirring frequently until aromatic, softened, and browned on the edges. 
2. Next, add the chili powder, salt, and stir in the pumpkin and chicken stock. Bring to a boil, then reduce the heat and simmer for 25 minutes. It should reduce down just a bit and thicken up while it simmers. 
3. Remove the lid and add the coconut milk and HomePlate Peanut Butter to the soup. Using an immersion blender, purée the soup until smooth. 
4. Serve in bowls or mugs with a side of crusty sourdough bread and top with a drizzle of heavy cream, roasted pepitas, and fresh ground pepper. Enjoy!