Curried Peanut Pumpkin Soup

Today marked our first Purple Dragon CSA deliver at our home....we've waiting for this for some time now, ever since we agreed to host a few weeks ago.  This entailed painting our garage, and creating these beautiful barn-like doors (courtesy of my husband's creativity and vision), shopping around for boxes, coordinating contact info and sign ups.  And lo and behold, 5:00 am they arrive in all their glory - fresh fruits and vegetables, organic, mostly local, and absolutely brilliant.  Despite my lack of sleep, I was ecstatic and running with energy. 

I think the trick is to literally be in love with health and good food.  Carrots, apples, pears, cilantro, onions, too many to name...unpacking everything I slowly began to realize what it actually takes to get this food to our table. How many hands has it passed, labor, time, money, distance.  I fell in love with it all over again, the whole process of farming, gardening, growing food, ensuring that it's organic, alive, real. I have a deep respect for food since for me, it really is my medicine.  

So medicinally, this morning I needed soup. And I also had this monstrous chunk of a cheese pumpkin that I had to put into effect pronto, mainly for the reason that my fridge couldn't house it.

This recipe was pretty haphazard...I don't quite exactly remember the quantities, so you might have to make some adjustments for your taste buds.  But it's simple, quick, and utilizes the bounty of today's harvest from Purple Dragon.  

1 tablespoon unrefined virgin coconut oil
1 hefty carrot, chopped
1 onion, chopped
3 stalks of celery, chopped
5 cups peeled, seeded and cubed "cheese pumpkin" meat
3 potatoes (white or sweet potatoes are both great), cubed, with skin
1 medium apple, with skin, chopped
2 heaping tablespoons almond or peanut butter
2 tablespoons curry powder
1 teaspoon cinnamon
1 teaspoon cumin
cilantro and pumpkin seeds to garnish

Saute the carrot, onion, and celery in the coconut oil on medium heat until translucent.  Add in the pumpkin, potatoes, apple and enough water to cover by about 1 inch or so.  If you like your soup thick, add less - if more thin, add more.  

Simmer about 40 minutes until all of the vegetables are soft.   Add in the peanut/almond butter, and spices, and blend with an immersion blender until smooth.  Season with salt per your taste, and decorate with cilantro and pumpkin seeds.  Enjoy!

Here's to more pure food, a connection with where it comes from, and community supported agriculture. To your health!