Creamy Pumpkin-Peanut Soup

This hearty soup, one I’ve just updated from its 2009 version, is perfect for a cold fall day when you can’t think what you want to eat. While I like it with a little butter at the beginning and some cream stirred in at the end, it’s lovely without those things as well. You could swap in almond or another non-dairy milk, use all olive oil, and omit Parmigiano-Reggiano garnish for a vegan version. I throw the raw vegetables, apples, and herbs into the food processor to make things easy, but you can chop them all with a knife, too. Recipe doubles easily.

8 servings

Ingredients

1 medium yellow onion
3 plump large cloves garlic, peeled
4 each: trimmed stalks of celery and medium trimmed unpeeled carrots
2 apples cored but unpeeled
Handful fresh parsley
Kosher salt and fresh ground pepper
8 sage leaves or 1 teaspoon dry rubbed sage
Leaves from 4 sprigs fresh thymeor 2 teaspoons dry thyme
2 tablespoons olive oil
1 tablespoon salted butter can sub olive oil
Pinch crushed red pepper, optional
½ cup white wine, optional
2 (15-ounce) cans puréed pumpkin
2 tablespoons peanut butter-or to taste
1 ½ quarts (6 cups) vegetable broth
2-3 drops of hot sauce, optional
1 cup heavy cream, half and half, or non-fat evaporated milk (can sub non-dairy milk)
Grated Parmigiano-Reggiano cheese and/or chopped peanuts for garnish

Instructions

Process, pulsing, first nine ingredients (onions-thyme) in food processor until almost puréed or cut into a small dice with a knife. Add the oil and butter to a large soup pot; heat over medium heat with the crushed red pepper, if using, for 30 seconds. Add puréed or chopped vegetable and herb mixture along with 1 ½ teaspoons kosher salt and ½ teaspoon fresh ground black pepper.
Sauté 10 minutes or until softened, stirring frequently. Pour in white wine, if using, and let cook a few more minutes, stirring, until nearly evaporated. Add pumpkin, peanut butter, broth, and hot sauce, if using. Bring to boil, stirring. Reduce heat and simmer 20-30 minutes, stirring regularly, OR until everything is tender.
Purée using an immersion blender or carefully in batches in a blender--or leave chunky. Taste and adjust seasonings. Add cream or milk. Heat through without boiling. Taste and adjust seasonings one last time. Serve hot in warmed bowls garnished with either Parmigiano-Reggiano, chopped peanuts, or both. Summertime version? Let cool in pot, refrigerate overnight, and serve cold.
Store well-covered in the fridge for 3-4 days. Freeze without cream in airtight containers or freezer bags 4-6 months. Thaw in fridge overnight, heat slowly over medium flame until simmering. Turn off; add cream or milk. Heat though without boiling and serve hot.