I adapted this West African Sweet Potato and Peanut Soup recipe to use pumpkin instead, and I also upped the peanut butter to a cup rather than the original recipe’s half-cup. It’s so filling and falls well within a $4 per day food budget. It’s from one of my favorite soup cookbooks, Soup & Bread Cookbook, Building Community One Pot At A Time written by Martha Bayne. Bayne is the founder of a weekly soup dinner and hunger-relief fundraiser in Chicago by the same name.
Visit beltpublishing.com/products/soup-bread-cookbook-second-edition for more information or to order.
Ingredients
- 1 Tbsp olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 3 carrots, chopped
- 1 medium-sized pumpkin roasted, peeled and chopped
- 1 tsp salt
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp smoked paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- 1 tsp hot sauce
- Black pepper to taste
- 1 - 15 oz. can diced tomatoes
- 6 c. vegetable or chicken broth
- 1 c. peanut butter
- 1 diced scallion
Instructions
Place a large pot over medium heat. Once warmed, add oil and onion to cook for 5-7 minutes. Add the garlic and cook for 1 minute. Stir in the carrots, pumpkin and spices. Cook for 5 minutes and add broth as needed to prevent sticking. Increase heat to medium-high to add tomatoes and the rest of the broth. Stir and bring to a boil. Reduce the heat to low and let simmer about 30 minutes. Blend mixture until smooth with immersion blender or potato masher. Stir in peanut butter until thoroughly combined. Serve alone or atop rice. Garnish with scallions.
