This is a thick, spicy, creamy soup. Perfect for fall evenings.
1 onion, diced
1 Tbsp olive oil
1/4 tsp each chili powder & garam masala
1/2 tsp salt
1 tsp Thai red curry paste
2/3 c apple cider
4 cups cooked pumpkin
1/2 cup chickpeas (optional)
1 Tbsp lime juice
2 Tbsp peanut butter (optional)
1 cup plain soy milk
Saute the onion in the olive oil until translucent. Add the spices and salt and cook for another minute. Add the cider and pumpkin, lime juice and chickpeas and cook for 5 minutes or so. Lower heat to low. Stir in the peanut butter and soy milk and stir just until heated through. Taste and adjust seasonings as you like. I sometimes add applesauce, agave nectar, orange juice, etc. to balance out the sweet and tart tastes.
