– 2 tablespoons red-skinned peanuts
- 1 tablespoon butter
- 1 small onion, peeled and finely chopped
- WWU cancels classes Tuesday after racial threats on social media
- Seahawks bringing back RB Bryce Brown, adding depth with Marshawn Lynch's situation uncertain
- Like teammate Marshawn Lynch, Seattle Seahawks rookie Thomas Rawls craves contact
- Seattle Seahawks Tuesday ramblings: What got Cary Williams benched? And more
- Turkey shoots down Russian jet it says violated its airspace
Most Read Stories
- 1 medium clove garlic, peeled and minced
- 2 cups fresh or canned pumpkin purée
- ½ cup smooth peanut butter
- 2 ¾ cups chicken broth
- 2 ½ teaspoons curry powder
-¼ teaspoon cayenne pepper
- ¼ teaspoon salt
-¾ cup plain nonfat yogurt, divided
- 4 teaspoons fresh lemon juice
1. Put the peanuts into a small baking pan and roast in a preheated 350-degree oven 10 minutes. Cool slightly; place in a kitchen towel and rub together to remove the skins. Chop coarsely and set aside.
2. In a large saucepan, heat the butter over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. With a whisk, stir in the pumpkin, peanut butter, chicken broth, curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.
3. Purée the soup in a food processor or in several batches in a blender. Pour back into the pan and set over medium-low heat. Stir in ½ cup yogurt and the lemon juice. Heat through for about 5 minutes but do not let the soup come to a boil.
4. Ladle into soup bowls and garnish each with the remaining yogurt and chopped peanuts.
The idea for this recipe came from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins