creamy pumpkin and peanut soup

Serves: 2

Ingredients:
2 teaspoons vegetable oil
1 small onion, chopped
3 cloves garlic, smashed
1/4 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon chili pepper flakes
1 can pumpkin puree
1 1/2 cups low-sodium vegetable stock
1/3 cup peanut butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
¼ cup low fat sour cream
2 tablespoons chopped roasted peanuts
2 tablespoons chopped spring onions

Method:
heat oil in a saucepan over medium-high heat. add onion and cook, stirring, until golden, about 10 minutes. add garlic and cook an additional 2 minutes.
add turmeric, paprika, and chili flakes; stir. add pumpkin puree, stock, peppers, and peanut butter; whisk to incorporate and bring to a boil. reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.
transfer to a blender or food processor and puree until smooth. divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.