1 teaspoon olive oil
1 medium yellow onion, diced
2 cup mashed roasted pumpkin
1 - 28 ounce can diced tomatoes with basil, oregano, and garlic
4 1/2 cups water
1 tablespoon minced garlic
1/2 cup natural peanut butter
1 tablespoon salt
2 tablespoons chili powder
3 roasted red peppers, chopped fine
1) In large stock pot, saute onion in olive oil over medium heat until soft. Add pumpkin and canned tomatoes. Add the water while stirring with a wire whisk to break up clumps of mashed pumpkin. Turn heat up to medium/high and bring to a simmer. Add garlic, peanut butter, salt, and chili powder. Whisk all slowly to mix the peanut butter into the other ingredients while pot simmers. Add roasted red pepper and bring pot to a boil. Once pot has boiled you can turn heat down to medium low and simmer for 1 hour, stirring occasionally.
* OR once chili has boiled remove from heat and pour soup into slow cooker. Slow cook on low 6 to 8 hours or on high 3 hours.
This is great plain with no garnish.
Source of recipe: I created this recipe for fresh roasted pumpkin.