Pumpkin Peanut Soup

Yesterday John and I did the Step Trek in the South Side slopes of Pittsburgh.  It was a walk that explored a lot of the different stairs around the area.  It was fun because we were able to explore an area of Pittsburgh that we otherwise wouldn't have, we saw some pretty cool views of the city, and of course we got exercise (1,322 steps..not counting the thousands of steps we took just walking to the different stairs).  Needless to say my calves are pretty sore.  After that we went to my favorite place, The Milk Shake Factory.  They not only have 55 milkshake variations, you can also come up with your own flavor. AND they have sundaes, plain old ice cream cones with probably about 12 ice cream flavors, and homemade fancy chocolates.

After we got home we relaxed for about a half hour then went on a bike ride at the North Shore.  We were hoping to see some filming of 'One Shot' so we could see Tom Cruise but they weren't there.  But it was still a nice ride because of the insanely beautiful weather.  We just had to take advantage of it!  And I think we did a good job.

Anyway, I thought this soup would be a good idea for a relaxing night after our busy day.  I've been loving cooking with pumpkin and squash and all of the delicious tastes that fall brings.  I may be overdoing it just a tad, but there are so many recipes and options that it's hard to not take advantage.  John hasn't complained yet...but we'll see what December brings after his 15th bowl of some variation of pumpkin or butternut squash soup.  This recipe was especially delicious because it had the peanut taste to compliment the pumpkin.  I got the recipe from the October 2011 issue of Women's Health.

Pumpkin Peanut Soup

-2 tsp coconut oil (or olive oil)
-1 small onion (about 1 c)
-3 cloves garlic
-1/2 tsp paprika
-1/2 tsp crushed red pepper
-1 can pure pumpkin puree (15 oz.)
-1 1/2 c vegetable broth
-1 jar drained roasted red peppers (7 oz.)
-1/3 c smooth peanut butter
-1 tsp sugar
-1 tbsp lemon or lime juice
-salt and pepper

Heat oil and onion and cook until onion is slightly browned.  Add garlic and cook for 2 more minutes.

Add paprika and crushed red pepper, pumpkin puree, broth, peppers, and peanut butter. Stir and bring to a boil.  Reduce heat and simmer for 5 minutes.  Add sugar, lemon juice, salt and pepper.

Blend until smooth.  Serve and enjoy!