Ingredients
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced, about 1½ cups
- 4 garlic cloves, smashed
- 1-inch piece fresh ginger, peeled and chopped
- ½ habanero or bird's eye chile
- 1 (14-ounce) can pumpkin purée
- 3 cups water, chicken stock, or vegetable stock
- 1 (13-ounce) can coconut milk
- 1 tablespoon agave or honey, optional
- ¼ cup unsweetened natural peanut butter
- Salt, to taste
- 2 tablespoons sliced fresh chives, optional
- ¼ cup crème fraîche or plain yogurt, optional
- Olive oil for drizzling, optional vegan garnish
- Warm baguette or sourdough bread, for serving
Instructions
1
Heat the olive oil in a large stockpot over medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until softened and beginning to brown around the edges, about 4 minutes.
2
Stir in the chile and pumpkin purée, then whisk in the water or stock. Bring to a boil, reduce the heat, and simmer gently for 20 minutes, stirring occasionally, until slightly reduced and thickened.
3
For a milder soup, remove the chile after simmering. Leave it in for more heat.
4
Add the coconut milk, agave or honey if using, and peanut butter. Purée until smooth with an immersion blender, or carefully work in batches in a countertop blender.
5
Season with salt and keep warm over low heat. Do not let the soup return to a simmer or boil, which could cause the peanut butter oils to separate and affect the smooth texture.
6
Divide among bowls. Garnish with chives and crème fraîche or yogurt, or use a drizzle of olive oil for a vegan finish. Serve with warm crusty bread for dipping.
💡 Cook's Tips
- Adjust the chile: Habanero gives the soup fragrance as well as heat. Remove it before blending for a gentler result.
- Keep it vegan: Use vegetable stock, agave, and an olive-oil garnish instead of honey or dairy.
- Protect the texture: Once the peanut butter is added, warm the soup gently without boiling.
- Round out the flavor: The optional agave or honey softens the chile and balances the savory peanut flavor.
- Blend safely: If using a countertop blender, process the hot soup in small batches and vent the lid.
- Source timing: The original recipe specifies a 35-minute total but does not list separate prep and cook times.
Soup
African-Inspired
Vegetarian