Pumpkin Peanut Soup

November has been a month of cooking East African food every week, but this week I made this recipe, which I saw in the New York Times that heralds from West Africa.  It is appealing on several levels.  First, peanut butter as a component of soup give you depth of flavor without much effort or adding salt.  Second, having a couple of potentially vegan options in your back pocket is always a good thing.  Then there is the fact this is largely a pantry soup, so if the food supply tightens because of the raging pandemic, then you can whip this up with what is on hand. I did not puree and it was very good that way too.

• 2 tablespoons olive oil
• 1 medium onion, peeled and diced (about 1 1/2 cups)
• 4 garlic cloves, smashed
• 1 (1-inch) piece ginger, peeled and chopped
• ½ habanero or bird's eye chile
• 1 (14-ounce) can pumpkin purée
• 3-4 cups stock
• 1 (13-ounce) can coconut milk
• 1 tablespoon agave or honey (optional)
• ¼ cup unsweetened natural peanut butter
• Salt
• 2 tablespoons sliced fresh chives
• ¼ cup crème fraîche or yogurt (optional)

1. In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don’t care for much spice.
2. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
3. Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.