2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
½ habanero or bird's eye chili
1 (14-ounce) can pumpkin purée
2 lg. carrots diced
3 celery ribs, diced
3 cups vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
¼ cup unsweetened natural peanut butter
2 tablespoons sliced fresh chives
In a large stock pot, heat oil over medium heat. Add onion, garlic, ginger, carrots and celery cook, stirring frequently until softened and just beginning to brown around the edges, about 5 minutes. Stir in the chili and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced, thickened and vegetables are tender.
Remove the chili after the soup simmers if you don’t care for much spice.
Add coconut milk, agave or honey, and peanut butter to the pot.
Using an immersion blender or working in batches in a standing blender, purée the soup until smooth.
Season with salt and keep warm over low heat. Do not allow the soup to simmer or boil at this point, this will ensure the oils in the peanut butter won't separate.
Divide soup between bowls, sprinkle with the chives and a dollop of yogurt, or a drizzle of olive oil to make it vegan.