This recipe is reminiscent of a traditional African peanut stew. I add my own healthy twist by including turmeric and ginger, two anti-inflammatory super spices. It is perfect for a cool Fall evening. I double the recipe so I can freeze half for an easy weeknight meal.

Ingredients:

• 2 TBSP avocado oil
• 1 medium onion, peeled and chopped
• 2 garlic cloves, minced
• 2 large carrots, chopped
• 1 inch piece ginger, peeled and chopped
• 1 jalapeno, chopped
• 1 can pumpkin
• 3 cups vegetable, chicken, or bone broth
• 1 can coconut milk
• 1 TBSP honey
• 1/3 cup natural peanut butter
• 1 tsp turmeric
• 1 tsp smoked paprika
• Salt and pepper
• Cilantro or chives, chopped (optional as a garnish)

Instructions:

1. In a large stock pot, heat oil over medium heat. Add onion, garlic, ginger, and carrots, stirring frequently for about 5 minutes. Stir in the jalapeno and pumpkin puree, and whisk in the broth. Bring to a boil and then reduce heat to low. Simmer for 20-25 minutes.
2. Add coconut milk, honey, peanut butter, turmeric, and smoked paprika to the pot. Puree the soup until smooth with an immersion blender (or add to your standing blender). Season with salt and pepper. Top with cilantro and/or chives (optional).

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