Pumpkin Peanut Soup

The combination of peanut butter and cream, makes this unusual soup very rich. It
goes together in a snap for an elegant first course. A hollowed out fresh pumpkin
shell makes a unique serving tureen

1 medium onion
2 stalks celery
4 cloves garlic
2 Tbsp butter
2 Tbsp flour
5 cups chicken or vegetable stock
1 cup creamy peanut butter
1 29 oz. can pumpkin
OR equivalent fresh cooked pumpkin
1/2 cup heavy cream
OR half & half
1/2 tsp. cayenne
1 Tbsp coriander
1 1/2 Tbsp grated fresh ginger
salt & pepper to taste

Finely mince the onion and celery. Either use a garlic press for the garlic or mince
extremely fine. Melt the butter in your stock pot and saute the onion, celery and
garlic in the butter for about five minutes or until soft. Add flour and stir for a
minute or two until it's disolved. Add the stock, followed by the remaining
indgredients, whisking the mixture so it remains smooth. Simmer for about fifteen
minutes and serve.

Source: <http://www.fabulousfoods.com/recipes/soups/veg/pumppeanut.html>

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