West African Pumpkin Groundnut Soup

Ingredients
1 tbsp olive oil
2 cups minced sweet onion
1 cup minced carrot
8 tbsp minced fresh garlic
1 minced red chile pepper such as a red serrano (remove seeds and veins to cut heat)
2 tsp ground cumin
1/8 tsp ground fenugreek, ground allspice, and ground mace
6 cups roasted (or canned) pumpkin
3-6 cups hot vegetable stock
2 cups freshly ground peanut butter (no salt, added sugar, or fats) salt and black pepper to taste

Optional Garnishes:
Dollop of sour cream and sprinkle of chives
Toasted, salted peanuts spiced with curry and/or chile powder with slivered shallot (slice and soak in cold water for five minutes; drain and pat dry)
Crispy fried spinach or basil leaves
Crisped bacon or pancetta strips with thinly sliced green onion

Directions
In large stock pot over medium heat, add oil and wait one minute for it to heat. Then add onion and carrot and cook for five to seven minutes, stirring, until soft. Add minced fresh garlic and cook three minutes, stirring. Add spices and cook two more minutes, stirring. Add pumpkin and stock, bring to a strong simmer. Add more stock until you reach your desired consistency. You may also puree with a wand blender directly in the pot, if you want a really thick, smooth texture.

Reduce heat to a slow simmer and cook for a half hour, stirring often. Stir peanut butter into soup and remove from heat. Taste for salt and black pepper, add more as desired. Serve immediately.

Serves 8 to 12.

Vegan without the optional garnishes.

Chef’s Note: There are several different ways to present and prepare this recipe. You may bake several smaller pumpkins, then cut off tops and scoop insides for the soup. You may use one large pumpkin and do the same. If you wish to use the baked pumpkin as the serving vessel, you’ll want a thick-fleshed variety, like a Cinderella, and leave about an inch to an inch and a half in the pumpkin after scooping. Do not use the jack-o-lantern carving varieties as they are too thin-walled.

If you have any leftovers, you can add some curry and coconut milk to it the next day and use it as a nice sauce for lentils or rice; you may also add it to stir-fried veggies, chicken, or pork for a richly different sauce. It is great spiced up with a bit of harissa sauce.