Pumpkin & Peanut Soup

 Sweet Potatoes or another squash can be used instead of pumpkin. 

• 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

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.