Pumpkin Peanut Butter Soup

photo by Monika Grabowka

Serves 10
2 large leeks, sliced
1 tablespoon coconut oil
8 cups fresh pumpkin puree (I’m going to use sugar-free canned pumpkin.)
1 cup creamy peanut butter
4 cups vegetable broth
14 ounces coconut milk (1 can)
2 teaspoons salt
2 teaspoons Chinese five-spice powder (or 1 teaspoon cinnamon)
1/4 teaspoon cayenne pepper

Sriracha sauce
Vegan coconut yogurt

Fresh roasted pumpkin:
(Or to save on time, use the equivalent amount of canned pumpkin. Seriously, we’re busy. I don’t got time to roast a whole pumpkin.)

Purchase a pie pumpkin (also called a sweet pumpkin), which are typically around 2 to 4 pounds. On average, each pound will yield about 1 cup of pumpkin puree. Using a sharp knife, carefully cut the pumpkin in half lengthwise. Use a sharp spoon or ice cream scoop to scoop out all seeds and strings (reserve the seeds for roasting). Drizzle the pumpkin with olive oil, salt and pepper. Line a cookie sheet with parchment paper and place the pumpkin halves skin side down. Using the tip of a sharp knife, carefully place a few slits in the skin of the pumpkin. Roast in a 375 F oven for 40 minutes to 60 minutes. It will entirely depend on the size of your pumpkin. Remove from oven and allow to cool. When cool enough to handle, scoop out the flesh and set aside.

Pumpkin soup:
In a large pot over medium-high heat, melt coconut oil. Add sliced leeks and 1/4 teaspoon salt. Sautee for 5 to 8 minutes or until leeks are soft and creamy. Add vegetable stock, pumpkin puree, peanut butter, coconut milk, and spices to pot. Stir well to combine, and allow to simmer for 15 minutes. Working in batches, add soup to a high-speed blender and blend until smooth, return to pot and taste for seasoning adding more salt if needed. Serve with a drizzle of sriracha and a spoonful of vegan (plain, unsweetened) coconut yogurt.

Serve with your favorite green veggie.