Since it appears that it might not stop raining around the Pacific Northwest until the middle of August (if then), I decided I’d better immediately share another soup recipe with you. But before I provide you with the recipe, I feel it necessary to tell you a little story. The first time I had this soup, and sorry if you have already read about my little social faux pas in my first cookbook, I behaved rather badly. (And although I appreciate that you are probably doubting that I am capable of demonstrating anything other than exemplary behavior in social situations (and thank you for that), please believe me, given the right circumstances I can truly make a complete and utter fool of myself.) Well the evening of the “occurrence”, circumstances happened to be just perfect for me to do just that! A) We were dining at the home of our dear friends Dick and Eloise, B) I was hungry, and C) the soup was past delicious. After finishing the first bowl, it was clear to me that I definitely needed another wee taste of this lovely soup. Then, after I scarfed down my second full bowl of soup I lost all control and went out to the kitchen, snatched the soup pot off the stove and brought it back to the table. Not only did I finish what was left in the pot, I scraped the sides of the pan with my spoon! Needless to say, I didn’t eat very much of the wonderful steak Eloise served next. Just thinking back on the way I behaved that evening still makes me wonder why I didn’t seek professional help at the time. (Or, for that matter why Mr. C. and Dick and Eloise didn’t insist that I find help.) But since I didn’t and they didn’t and I have not repeated my bizarre behavior in over 20 years, I guess it’s time to forgive myself. (You know, it truly is cathartic to confess ones less than perfect character traits!)  In conclusion, Mr. C. still loves me, Dick and Eloise forgave me years ago, and thanks to Eloise’s generosity, I have this marvelous recipe to share with you. Please give it a try. Curried Pumpkin and Peanut Soup is absolutely perfect to serve on a cold, wet, winter evening.

• 1 T. butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 c. (16-oz.) canned pumpkin
• ½ c. peanut butter
• 4 c. chicken broth or vegetable stock
• 2 ½ tsp. curry powder
• ¼ tsp. cayenne
• ¼ tsp. kosher salt
• 1½ c. sour cream, plus more for garnish
• 4 T. fresh lemon juice (do not use bottled lemon juice – EVER!)
• chopped peanuts, opt.
• finely chopped green onions, opt.

Melt butter in a large soup pot. Sauté onion and garlic until very soft. Add pumpkin, peanut butter, broth, and spices. Bring just to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Whisk in sour cream and lemon juice. Simmer for 5 more minutes. Do not allow to boil. Ladle into bowl and garnish with additional sour cream, chopped peanuts, and green onions.