CURRIED PUMPKIN SOUP

This is perhaps one of the easiest (and quickest!) soups you’ll ever make — and it’s full of flavor (not to mention vitamins and fiber). If you’re not feeding a crowd, freeze any remainder in an airtight container for up to three months. To get the soup super smooth, you’ll need a heavy-duty blender, food processor or immersion mixer. Feel free to roast your own pumpkin (see instructions in the recipe for Roasted Pumpkin with Harissa and Cinnamon), or use canned pumpkin puree. The curry can be adjusted to your taste, as well — simply combine the spices and chiles you prefer to create a flavor that’s all your own. Nut allergies? Omit the peanuts. 2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup scallions, minced

2 tablespoons red curry paste (available at Kroger, Publix and Your DeKalb Farmers Market)

4 cups vegetable stock

1 can coconut milk

1/2 cup cilantro

1/2 cup roasted, unsalted peanuts 16 ounces or 2 (8-ounce cans) pumpkin

puree

2 teaspoons ground cumin

2 teaspoons berbere spice (available at Kroger, Publix and Your DeKalb Farmers Market)

1 teaspoon chile powder

1/2 teaspoon allspice

1/4 teaspoon ground cardamom

Sea salt to taste

Fresh pepper to taste

Heat a wok or large pan on medium high heat. Add the olive oil, then add the garlic and scallions, reduce the heat and sweat, uncovered. Add the curry paste, stirring to combine. Next add the vegetable stock and coconut milk. Bring to a simmer and cook, uncovered, for about 3-5 minutes. Add the cilantro and peanuts.

Remove the liquid from the heat and pour in batches (there’s a lot of liquid) into a blender, food processor (or, if using an immersion blender, puree on the stovetop, taking care not to splatter). Process the liquid on high until smooth. Return the liquid to the pan on the stove. Add the pumpkin puree, cumin, berbere, chile powder, allspice, cardamom and salt and pepper. Bring the soup to a simmer and cook, stirring occasionally, for 10 minutes.

Serve warm. Garnish with cilantro, peanuts, scallions and berbere spice, if desired. Makes 2 quarts (8 servings).

Per serving: 314 calories (percent of calories from fat, 61), 8 grams protein, 25 grams carbohydrates, 6 grams fiber, 22 grams fat (11 grams saturated), 2 milligrams cholesterol, 943 milligrams sodium.

STYLING BY MERIDITH FORD / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY